Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, pesto roasted asparagus. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

DIRECTIONS Mix pesto with garlic and oil and toss with asparagus on a baking sheet. Roasted asparagus crostini is such an easy appetizer! Lightly toasted bread is topped with creamy ricotta cheese, pesto and perfectly roasted asparagus.

Pesto Roasted Asparagus is one of the most well liked of current trending meals on earth. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Pesto Roasted Asparagus is something which I have loved my whole life.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook pesto roasted asparagus using 6 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Pesto Roasted Asparagus:

1. Make ready 2 bundles asparagus; trimmed
2. Take 1 lemon; zested
3. Prepare 1 t onion powder
4. Prepare 1 recipe "Bacon-Arugula Chicken" (see my recipes, omit chicken)
5. Get 1 small pinch kosher salt & black pepper
6. Make ready as needed EVOO

Meanwhile, boil the halved potatoes until cooked through, drain and set aside. Fresh spring asparagus pesto recipe with baby spinach, asparagus, pine nuts, olive oil and garlic, served with I made this today with a couple adjustments. I roasted the asparagus and used walnuts. The bottom of asparagus spears are super tough and nearly impossible to bite through, even when cooked.

Steps to make Pesto Roasted Asparagus:

1. Toss asparagus with enough oil to coat. Season with onion powder, salt and pepper. Add 1 C pesto. Toss. Lay flat on a baking tray lined with parchment paper. Scoop all pesto out of the bowl atop the asparagus. Bake at 400° for approximately 15 minutes or until asparagus is tender.
2. Garnish with lemon zest.
3. Variations; Yellow bell pepper, red wine vinegar, feta, paprika, shallots, habanero, bacon, pancetta, chives, cilantro, scallions, leeks, ramps, ginger, crushed pepper flakes, parsely, chili powder, serrano, lime, lemon juice, romano, gruyere, parmigiano reggiano, pecorino, spinach, arugula, almond pesto, sherry, aioli, red onion, red bell pepper, capers, chickpeas, eggplant, leeks, portobello, walnut, almond, pistachios, peanut, olives, honey, oregano, white pepper, rosemary, yellow squash, zucchini, tomato, balsamic, red wine vinegar, champagne vinegar, green beans, brown butter, romano, gruyere, fennel, fennel seed, green garlic, pumpkin seeds, sesame seeds

New subscriber appreciation: vegan 'chicken' pesto pasta, Logos saved me, Happiness is no. Making asparagus pesto lets you use the peel, which contains a ton of flavor even though it's sometimes too tough and Asparagus Pesto. I can make a big batch of pesto and keep it in my fridge or freezer, and then quickly cook up a batch of any seasonal veggie (asparagus is one of my favorites) in five minutes using my quick-roasting. Salty and savory, the roasting method kills the natural bitterness of asparagus. Try it next to grilled fish or lamb.

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