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Oven-Roasted Asparagus

Oven-Roasted Asparagus

Serves 4 | with Creamy Sun-Dried Tomato Pesto Sauce
5.0(4)
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Calories
: 
160 kcal
Protein
: 
3g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Egg
  • Mustard
  • Soy
  • Sulphites
  • May contain traces of allergens
  • Crustaceans
  • Fish
  • Gluten
  • Milk
  • Mustard
  • Sesame
  • Wheat
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
/ Serving 4 people

454 g

Asparagus

¼ cup

Sun-Dried Tomato Pesto

(Contains: Milk May be present: Soy, Sulphites)

1 unit(s)

Lemon

2 tbsp

Mayonnaise

(Contains: Egg, Mustard May be present: Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)

1 unit(s)

Garlic, cloves

Not included in your delivery

1.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Calories160 kcal
Fat14 g
Saturated Fat2 g
Carbohydrate7 g
Sugar3 g
Dietary Fiber3 g
Protein3 g
Cholesterol5 mg
Sodium220 mg
Trans Fat0.1 g
Potassium300 mg
Calcium40 mg
Iron2.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Baking Sheet
•Measuring Spoons
•Zester
•Small Bowl

Cooking Steps

Prep and roast asparagus
1
  • Before starting, preheat the oven to 425ºF.
  • Wash and dry all produce. 
  • Trim and discard the bottom 1-inch from asparagus.
  • To an unlined baking sheet, add asparagus and 1 1/2 tbsp oil. Season with salt and pepper, then toss to combine.
  • Roast in the middle of the oven 10-12 min, stirring halfway through, until tender-crisp.
Finish prep and make sauce
2
  • Zest, then juice half the lemon. Cut remaining lemon into wedges.
  • Peel, then mince or grate garlic.
  • To a small bowl, add sun-dried tomato pesto, mayo, 1/4 tsp garlic and 1 tsp lemon juice. Season with salt and pepper, then stir to combine.
Finish and serve
3
  • Remove asparagus from the oven and sprinkle lemon zest over top. Toss to combine.
  • Spread sun-dried tomato pesto sauce along the bottom of a serving platter, then arrange asparagus over top.
  • Serve lemon wedges on the side.

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