Directions:

Have a bowl of ice water ready. Trim woody ends from asparagus. Cut asparagus stalks crosswise into 2-inch pieces, reserving tips.

In a steamer set over boiling water, steam the asparagus stalks, covered 4 minutes. Add reserved asparagus tips and steam, covered, until just tender, about 1 minute.

Immediately transfer asparagus to ice water to stop cooking. Drain asparagus well in a colander and pat dry.

In a food processor, pulse pine nuts and garlic with salt until finely chopped. Add asparagus and oil and pulse until asparagus is coarsely chopped. Transfer pesto to a large bowl and stir in Parmigiano-reggiano.