Ingredients

1 pound fresh asparagus, tough ends removed 1/2 pound leek tops (medium to dark green parts only), rinsed well 1 large green bell pepper, seeds and white membrane removed 1/4 cup tightly packed fresh basil 4 cloves fresh garlic 1/4 cup freshly grated Parmesan cheese 1/2 cup cold water 1 teaspoon seasoned salt 1 teaspoon sea or kosher salt 1 teaspoon freshly ground black pepper 1/2 cup best-quality extra-virgin olive oil 1/2 cup champagne or white wine vinegar

Description

Bring A Pot Of Water To A Boil. Blanch Asparagus For 20 To 30 Seconds, Until It Turns Very Bright Green, And Then Immediately Shock It In Ice-cold Water. In A Blender Or Food Processor (working In Batches If Necessary), Puree The Asparagus, Leek Tops, Bel

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