During the spring when vibrant produce abounds at the farmer’s market (and…Whole Foods), you will be hard pressed find a more stately veggie to add to your dinner menu no matter what the occasion. The beauty in these tall and sprightly spears lies in their versatility. Whether you blanch, sauté, or wrap them in salty prosciutto, it’s hard not to love asparagus.
Asparagus is practically synonymous with spring, but so are words like “fresh pesto” and “lemon zest.” Well, we kind of just made that up, but take our word for it, because if you like asparagus already, you’ll really like asparagus tossed in fresh pesto, homemade or store bought, then dusted with potent lemon zest and freshly grated parmesan Cheese.
This recipe comes together in almost as much time as it takes to roast the asparagus in a pre-heated oven. You could also do this on the grill, if you happen to live in a climate blessed with temperate weather.
- 1 bunch (about 1 pound) fresh asparagus spears, tough ends trimmed
- 2 heaping tablespoons homemade or store bought pesto sauce
- 1 lemon
- 1 Tablespoon shredded Parmesan cheese
- Preheat oven to 400 degrees F. Place asparagus and pesto in large resealable food storage bag and seal shut. Shake to mix pesto sauce asparagus together. Remove from bag and arrange in single layer on baking sheet.
- Place asparagus in the oven and roast for 15 to 20 minutes or until tender. Grate lemon peel over asparagus; squeeze with a little lemon juice. Top with a sprinkle of cheese. Serve immediately.