Asparagus with Tomato Pesto Dressing

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• 1 Lb fresh asparagus
• 1 Qt water
• 1 Tbs salt
• 1/4 Lb Sun-dried tomatoes (not marinated)
• 1 Chipotle pepper
• 1 - 2 cloves garlic
• 1/2 - 1 Cup Olive oil

1. Cut woody ends from asparagus. Bring water to a boil with salt.
2. When water is boiling, take some to cover tomatoes and Chipotle pepper in an inch of boiling water; set aside and let soak until soft, about 10 - 20 minutes.
3. While tomatoes and pepper soak, add asparagus to pot and boil for 2 minutes to blanch.
4. Drain and plunge into cold water to stop cooking, then drain.
5. Drain tomatoes and pepper, put into food processor with 1/2 cup olive oil and garlic. Puree until well minced. Blend in additional oil to achieve desired consistency.
6. Arrange asparagus spears on plate; pour pesto over top. Serve warm or cold.

Recipe Tip! If using pliable sun-dried tomatoes and Chipotle pepper in adobo sauce, only soak in boiling water for 2 - 5 minutes.

Makes 4 servings