Though pesto is typically made with basil, Parmesan, pine nuts, and garlic, adding a little bit of heat gives a great twist to this classic asparagus dish. It's the perfect spring starter for a weeknight dinner.
For the spicy herbed pesto:
Combine tomatillo, parsley, basil, cilantro, garlic, water, Tabasco sauce, lime juice, and cumin in blender. Blend until mixed. Add Parmesan cheese and pecans; blend until smooth. Remove to bowl; season with salt to taste. Cover and set aside.
For the grilled asparagus salad:
Preheat grill or broiler. Rinse and trim asparagus. Place in large shallow bowl; carefully toss with 1 cup of the pesto; mix well. Season to taste with salt.
Grill or broil asparagus one half at a time until lightly charred, turning frequently. Repeat with remaining asparagus.
Combine basil, parsley and cilantro in medium bowl; toss with ½ cup of the pesto.
To serve, place 6 asparagus on individual plate; top with tossed herbs. Sprinkle with pecans and Parmesan. Spoon small dollops of the pesto on the plate.