1
["Build a fire and let burn to ashy chunks (see ""The DIY Firepit,"" below).", "Preheat oven to 400u00b0. Cut tops off heads of garlic, sprinkle with salt and pepper, and drizzle with olive oil. Wrap in foil and roast in oven for 1 hour. Let cool, then squeeze cloves from skin. (For Chiarello's Ash-roasted Garlic recipe, go to sunset.com/firepitmenu.)", "Meanwhile, make pesto: Boil a large pot of water on the stove and salt generously with kosher salt. Boil asparagus about 3 minutes, or until tender; drain and spread out to cool.", "Cut asparagus into thirds and save tips for salad. In a food processor, pulse together asparagus stalks, pine nuts, basil, garlic, sea salt, and pepper to taste. With machine running, drizzle in 6 tbsp. oil. Add parmesan in batches, pulsing after each batch (pesto should be thick). If cheese begins to clump, add water, 1 tsp. at a time, until it loosens. Cover with plastic wrap, smoothing it against surface of pesto.", "Finish salad: In a small bowl, whisk 2 1/2 tbsp. oil, vinegar, 1/4 tsp. sea salt, and 1/8 tsp. pepper; set aside. Put asparagus tips, arugula, spring onions, roasted garlic cloves, and lemons in a large bowl.", "On a floured surface, dust balls of dough with flour. Working with 1 ball at a time and keeping others covered, roll or stretch until 9 to 10 inches across. ""If you have trouble rolling them out, let them rest 30 seconds to relax,"" says Chiarello. Draping the middle of the dough over the backs of both hands, lay it gently on grate. Brush with oil and sprinkle with salt and pepper.", "Grill dough until it bubbles and is browned underneath, about 2 minutes. Using long tongs, flip over, brush with more oil, sprinkle with salt and pepper, and grill another 2 minutes, moving over lower heat if necessary (push coals to one side to make a lower-heat spot). Stretch and grill remaining dough rounds the same way. Don't worry if they're not perfectly round. ""I like my crusts sort of free-form, deformato.""
