20 Min

• 1 bunch Asparagus
• 2 cups Watercress
• 2/3 cup Parsley Leaves
• 2/3 cup Olive Oil + more for drizzling
• 1 tsp Lemon Juice
• 1 Garlic Clove, peeled
• Sea Salt and Pepper
• 1 cup Freshly Grated Pecorino or Parmesan
• 1/2 cup Walnuts

Arrange asparagus on baking sheet in single layer. Drizzle with olive oil, sprinkle with sea salt, and toss to coat. 

Bake 12 to 15 minutes, depending on thickness, until tips turn crispy and stalks are tender. 

Meanwhile, place 2 cups watercress, parsley, ⅔ cup olive oil, garlic clove, vinegar, walnuts, and 2/3 grated cheese in food processor along with generous pinch sea salt and some pepper. Pulse until smooth.

Once asparagus is done, toss with pesto, sprinkle with some flaky salt and pepper, and serve.