Easiest Way to Make Delicious Pesto Roasted Asparagus

Pesto Roasted Asparagus. Mix pesto with garlic and oil and toss with asparagus on a baking sheet. Season to taste with salt and pepper. Sprinkle with freshly grated parmesan cheese and serve hot.

Their Rosso (Red) Pesto is such a great ingredient to use in your dishes, and it's what gives all the flavor and pop of red to this Red Pesto Roasted Asparagus. On a large sheet pan, I toss the asparagus spears (I used one pound) with two tablespoons of the red pesto before I put them in the oven. Pesto Rosso, made from sun dried tomatoes, basil, olive oil and cheese, adds loads of umami delight to roasted asparagus. You can cook Pesto Roasted Asparagus using 6 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Pesto Roasted Asparagus

1. It's 2 bundles of asparagus; trimmed.
2. Prepare 1 of lemon; zested.
3. Prepare 1 t of onion powder.
4. Prepare 1 of recipe "Bacon-Arugula Chicken" (see my recipes, omit chicken).
5. You need 1 of small pinch kosher salt & black pepper.
6. It's as needed of EVOO.

Place the asparagus into a mixing bowl, and drizzle with the olive oil. How to Make Pesto and Pasta: Toss your Asparagus Pesto with al dente Pasta of choice, add a drizzle of olive oil if needed and a sprinkle of Parmesan Cheese and dinner is ready. How to store Pesto: Keep t he freshly prepared pesto in the fridge, in an airtight container, cover the sauce with a thin layer of olive oil (to keep it from drying out. Place asparagus in a single layer onto the prepared baking sheet.

Pesto Roasted Asparagus instructions

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.

Drizzle with olive oil, salt and pepper, to taste; gently toss to combine. In a large bowl, combine pasta, asparagus, pesto, sun dried tomatoes and mozzarella. Asparagus is the secret ingredient in this new twist on pesto. Roasted asparagus crostini is such an easy appetizer! Lightly toasted bread is topped with creamy ricotta cheese, pesto and perfectly roasted asparagus.