In a pot of boiling water cook asparagus until tender (about 10 minutes). Drain but keep 2-3 tablespoons of the water.
In a blender or food processor add the cooked asparagus, freshly grated parmesan cheese, pine nuts, salt, pepper, lemon juice. Start by adding one tablespoon of asparagus water and two tablespoons of olive oil. Blend, gradually add the remaining olive oil and if needed more asparagus water until you reach desired thickness. Toss with cooked al dente pasta and a sprinkle of freshly grated Parmesan Cheese. Enjoy!
Notes
Any leftover Pesto should be placed in an airtight container (add a light covering of olive oil over the pesto) and refrigerate for up to 3 days.