Makes 4 servings
 
1 lb. fresh asparagus
1 qt. water
1 Tbsp. salt
1/4 lb. sun dried tomatoes (non-marinated)
2 chipotle peppers (dried)
1/2 to 1 cup olive oil
 
1.  Bring water to boil with salt.  Add asparagus, and boil for 2 minutes to blanch.
2.  Drain and plunge into cold water to stop cooking.  Drain.
3.  Cover tomatoes and peppers with an inch of boiling water; let soak until soft, about 20 minutes.
4.  Drain tomatoes and peppers and put in food processor with 1/2 c. oil.  Puree until minced.  Blend in additional oil to acheive desired consistency.
5.  Arrange asparagus spears on plate;  pour pesto over the top.  Serve war or cold.