Oven-Roasted Asparagus
Serves 4 | 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.
Ingredients: Asparagus • Lemon • Sundried tomato pesto (sundried tomato, water, soy oil, canola and extra virgin olive oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), basil leaves, salt, sugar, herbs, spices, vinegar, citric acid, xanthan gum, potassium sorbate) (milk) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Garlic.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
454 g
Asparagus
¼ cup
Sun-Dried Tomato Pesto
(Contains: Milk May contain traces of: Soy, Sulphites)
1 unit(s)
Lemon
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Soy, Sulphites, Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Wheat)
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.
- 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.
- 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.
- 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.
