Asparagus drizzled in fresh pesto

Orange, Parsley, Mint Pesto

1 cup fresh flat leaf parsley leaves, firmly packed

1 cup fresh mint leaves, firmly packed

½  cup almonds

2 tablespoons freshly squeezed orange juice

1 teaspoon finely grated orange zest

2 garlic cloves

¼  cup olive oil (or more)

salt and pepper to taste

In a food processor, blend the parsley, mint, walnuts, orange juice concentrate and garlic until almost smooth. With machine running, gradually add olive oil; process until smooth. If pesto is dry, mix in more oil a little at a time.  This can be refrigerated up to 7 days or frozen.