Pesto Roasted Asparagus
Pesto Roasted Asparagus

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, pesto roasted asparagus. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Pesto Roasted Asparagus is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. Pesto Roasted Asparagus is something which I’ve loved my whole life. They are nice and they look wonderful.

Chicken Is Healthy, Versatile And Tasty, As Well As Being Popular With Kids. It's Easy To Understand Why Chicken Is A Family Favourite In Australia. Mix pesto with garlic and oil and toss with asparagus on a baking sheet. Season to taste with salt and pepper.

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

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

In a blender or food processor add the cooked asparagus, freshly grated parmesan cheese, pine nuts, salt, pepper, lemon juice. Start by adding one tablespoon of asparagus water and two tablespoons of olive oil. Asparagus pesto will keep in the freezer for up to a year. Serve it over pizza, pasta, rice, or egg dishes for a unique twist on an old favorite.

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

Asparagus pesto will keep in the freezer for up to a year. Serve it over pizza, pasta, rice, or egg dishes for a unique twist on an old favorite. Directions Cut the cooked asparagus spears into thirds. Put in a food processor with the basil, pine nuts, garlic, and salt and pepper, to taste. Keep in mind you will add Parmesan as well, so be.

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