Oven-Roasted Asparagus
with Creamy Sun-Dried Tomato Pesto Sauce
Vibrant spring asparagus are roasted to tender perfection and then placed on a bed of savoury sun-dried tomato pesto sauce. Topped with a dusting of parmesan cheese for an extra delicious bite!
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.
Ingredients
454 g
Asparagus
¼ cup
Sun-Dried Tomato Pesto
(Contains Milk May contain Tree nuts, Soy, Sulphites)
1 unit(s)
Lemon
4 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 unit(s)
Garlic, cloves
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 425ºF. Wash and dry all produce.
- Trim and discard the bottom 1-inch from asparagus.
- Add asparagus and 1 1/2 tbsp oil to an unlined baking sheet. Season with salt and pepper, then toss to combine.
- Roast in the middle of the oven, stirring halfway through, until tender-crisp, 10-12 min.
- 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 sugar, 1/4 tsp garlic and 1 tsp lemon juice. Season with salt and pepper, then stir to combine.
- 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.
- Sprinkle parmesan over asparagus.
- Serve lemon wedges on the side, if desired.
NOTE: Other idea was to toast breadcrumbs with garlic spread in the pan for topping but not sure if money will allow.
