Grilled Turkey Asparagus Pesto Paninis - cooking recipe

Ingredients

Pesto:
2 cups chopped fresh basil
1/2 cup grated Parmesan cheese
1/4 cup extra-virgin olive oil
2 garlic cloves
coarse salt and freshly ground black pepper to taste
1/4 cup pine nuts
Panini:
8 fresh asparagus spears, trimmed, or more to taste
2 tablespoons butter, softened
4 slices soft oatmeal bread (such as Pepperidge Farm(R))
4 slices provolone cheese
1/4 pound sliced deli turkey meat

Preparation

Blend basil, Parmesan cheese, olive oil, garlic, salt, and pepper in a food processor or blender until smooth, scraping down sides as needed. Add pine nuts and pulse just until pine nuts are chopped, but still visible.
Preheat grill for medium-low heat and lightly oil the grate.
Cook asparagus on the preheated grill directly on the grate or on a grill pan until tender, 5 to 10 minutes.
Spread 1 1/2 teaspoons butter onto 1 side of each bread slice. Spread desired amount of pesto onto the opposite side of each bread slice. Layer provolone cheese and turkey on the pesto-side of 2 bread slices; top with a second bread slice, pesto-side down.
Place sandwiches directly on the grill and cook until golden brown and cheese is melted, about 6 minutes per side. Remove from grill and cut each sandwich in half.