Oven-Roasted Asparagus
with Creamy Sun-Dried Tomato Pesto Sauce
Vibrant spring asparagus are roasted til tender and placed on a bed of savoury sun-dried tomato pesto sauce. A squeeze of fresh lemon juice brings all the flavours together.
Allergens:
Milk
•Egg
•Senf
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time20 minutes
Cooking Time5 minutes
DifficultyEasy
Ingredients
/ serving 4 people
454 g
Asparagus
¼ cup
Sun-Dried Tomato Pesto
1 unit(s)
Lemon
2 tbsp
Mayonnaise
1 unit(s)
Garlic, cloves
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Calories170 kcal
Fat16 g
Saturated Fat2 g
Carbohydrate7 g
Sugar3 g
Dietary Fiber3 g
Protein3 g
Cholesterol5 mg
Sodium230 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.
Utensils
•Baking Sheet
•Measuring Spoons
•Zester
•Small Bowl
Cooking Steps
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.
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.
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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