Ingredients Weight Measure
Tomatillo, chopped 4 cups
Italian parsley sprigs 2 cups
Basil leaves 2 cups
Cilantro sprigs 2 cups
Garlic cloves, medium 20
Cold water 1 cup
TABASCO® brand Original Red Sauce 4 Tbsp.
Lime juice, fresh-squeezed 4 Tbsp.
Ground cumin 8 tsp.
Parmesan cheese, grated 2 cups
Pecans, toasted 2 cups
Salt, to taste
Asparagus, medium-size 8 bunches


  1. To prepare Spicy Herbed Pesto: combine tomatillo, parsley, basil, cilantro, garlic, water, TABASCO® Sauce, lime juice and cumin in blender. Blend until mixed. Add Parmesan & pecans; blend until smooth. Remove to bowl; season with salt to taste. Cover and set aside.
  2. To prepare Grilled Asparagus Salad: preheat grill or broiler. Rinse and trim and cut asparagus into bite-size pieces. Carefully toss half of the asparagus with half of the Spicy Herbed Pesto; mix well. Season to taste with salt. Broil asparagus until lightly charred, turning frequently. Repeat with remaining asparagus and remaining pesto.
  3. Serve in chilled bowl.

Yield: 24 servings