2 bulbs spring garlic
2 cups basil
1/4 cup pine nuts, toasted
1/2 cup olive oil, or more as needed
salt and pepper, to taste
Process all ingredients for the pesto in a food processor or blender, adding olive oil as needed to make a smooth paste. Reserve until needed, covered with a thin layer of olive oil to prevent discoloration.
Trim any rough pieces off of the asparagus. Heat the olive oil in a large saute pan over medium heat. Toss the asparagus in the oil until beginning to soften (1-2 minutes).
Add the water and continue to toss the asparagus until it is cooked through and tender, 2-3 minutes more. Remove from heat. Season with salt and pepper. Toss with pesto and parmesan cheese.