Recipe: Yummy Pesto Roasted Asparagus

Pesto Roasted Asparagus. Like for this pasta dish here, I tossed the pesto in some simple ingredients like sun dried tomatoes, roasted asparagus and mozzarella cubes, finishing it off with a fried egg, and it was seriously one of. Roasted asparagus crostini is such an easy appetizer! Lightly toasted bread is topped with creamy ricotta cheese, pesto and perfectly roasted asparagus.

Replay "Roasted Asparagus Is One Of The Easiest & Most Delicious Sides Ever". 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. You can have Pesto Roasted Asparagus using 6 ingredients and 3 steps. Here is how you cook that.

Ingredients of Pesto Roasted Asparagus

1. Prepare 2 bundles of asparagus; trimmed.
2. Prepare 1 of lemon; zested.
3. It's 1 t of onion powder.
4. It's 1 of recipe "Bacon-Arugula Chicken" (see my recipes, omit chicken).
5. Prepare 1 of small pinch kosher salt & black pepper.
6. You need as needed of EVOO.

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. New subscriber appreciation: vegan 'chicken' pesto pasta, Logos saved me, Happiness is no.

Pesto Roasted Asparagus step by step

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.

Place the asparagus on the hot grill pan and cook, turning once, until the asparagus has nice golden grill marks and is tender when. Inspired by Ina Garten's Roasted Asparagus and Prosciutto. In a small bowl, mix your pesto, mayonnaise, and lemon juice to make an aioli. Making asparagus pesto lets you use the peel, which contains a ton of flavor even though it's sometimes too tough and stringy to eat Puréeing lets you sidestep this issue: you keep the peel, and. Remove the woody ends of the asparagus and discard.

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