For Pesto Oil:
In a small saucepan, bring lightly salted water to a
boil. Fill a small bowl halfway with water and ice and reserve. Place basil
in boiling water for approximately 15 seconds, remove the basil with a
slotted spoon, and drop into bowl of ice water. Drain, pat dry on paper
towel, and puree basil in a blender at medium speed with the oil. Reserve.
For Parmesan Crisps: Preheat oven to 350 degrees. Spread Parmesan
cheese over Silpat or parchment paper lined baking sheet in a layer just
thick enough so that you should not see any lining through the cheese.
Flatten gently and spread into a 10x6 square. Bake for 12-15 minutes until
the cheese bubbles and begins to turn amber around the edges. Quickly remove
from the oven, let cool to room temperature and break into lacy shards.
For Asparagus: In a medium saucepan, bring lightly salted water to a
boil. Fill a large bowl halfway with water and ice and reserve. Slice
asparagus in half lengthwise and then slice again as thinly as possible.
Place the asparagus in boiling water until just tender, approximately 1
minute. Remove with a slotted spoon and add to the ice water. Drain, pat dry
on paper towel, and reserve.
For Sauce: Heat a medium-size sauté pan at high heat, and then add
wine and shallots. Bring to a rapid boil to burn off the alcohol. Lower heat
and add heavy cream, Parmesan cheese, cracked pepper, and almonds to the
pan. Stir occasionally, and let simmer gently until ingredients blend
together into a creamy sauce, about 5 minutes, until the sauce thickens.
Season with salt to taste. Add the cooked asparagus, swirl in the butter,
and heat through, for about 30 seconds. Serve immediately.
