Roasted Pesto Asparagus
Last Updated on June 22, 2021 by Betty Davies
Take your asparagus to the next level with the addition of one simple pantry ingredient. This roasted pesto asparagus takes minutes to prep, but it adds so much flavor to your plate.
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I could not resist picking up this bunch of asparagus this week from the store, in fact, when it’s in season I’ll grab it most weeks! It’s so easy to prep, no peeling involved, and it’s such a simple way to add some bright fresh flavors to your plate.
This roasted pesto asparagus is made with green pesto which adds a great burst of herby flavors. This vegetable side dish is perfect to serve with Italian dishes, seafood and chicken and it’s ready to enjoy in less than 20 minutes.
You can make this recipe with store bought pesto or try my Lemon Pesto for a really nice zesty flavor. Be sure to check out my Lemon Parmesan Asparagus too!
Why you will love this recipe!
- Quick and easy: Asparagus is such a quick veggie to prep and it only takes about 10 to 15 minutes to cook through.
- Simple ingredients: You only need two main ingredients plus a little salt and pepper.
- Healthy: Asparagus is low in calories and a great source of nutrients including vitamins A, C and K, fiber and folate.
- Dietary Info: This roasted pesto asparagus is gluten-free and low carb.
Ingredients
- Asparagus: For this recipe we roast the asparagus to get it nice and tender. It’s a great hands off cooking technique that gets it super yummy.
- Pesto: Pesto adds a great herby freshness that works so well with the asparagus.
- Oil: Any high heat oil will work, I used olive oil, but canola or vegetable will do just fine.
How to make roasted pesto asparagus
Be sure to scroll down for the full recipe!
- Mix the asparagus together with the other ingredients til coated (photo 1).
- Place on a baking sheet and roast til tender (photo 2).
Recipe Variations
This roasted pesto asparagus is a super simple recipe, but there are a few simple variations you can make.
- Use a vegetarian pesto or dairy-free pesto to make this vegetarian or vegan friendly.
- I used a green pesto for this recipe, but it would work great with a red sun-dried tomato pesto too.
- Saute rather than roast. Saute the asparagus in a little oil and butter til tender, then add in the pesto and toss to coat.
Frequently Asked Questions
This side dish is best served as soon as you’ve made it, or the asparagus can start to wilt.
Asparagus has a fairly short shelf life, so it’s best to use it within a day or two of buying it so that it’s nice and fresh. To keep it fresh, place it in a jar with an inch or two of water and cover with a plastic bag. This will keep it fresh for up to 4 days.
Generally, you don’t have to peel asparagus, you just need to snap off the woody ends. If your spears are particularly thick and tough, you can use a vegetable peeler to shave off the outer tough skin at the bottom of the stems.
Serving Suggestions
I like to serve this roasted pesto asparagus with a squeeze of fresh lemon juice for freshness. It’s perfect to serve with all of your favorite dishes like:
Recipe Notes and Tips
- Depending on the thickness of your asparagus, it may take slightly longer or quicker to cook. It’s ready when it is easily pierced with a fork.
- Thinner asparagus spears have more flavor, but take care not to overcook them.
More Vegetable Side Dishes
- Zucchini and Onions
- Rice Stuffed Tomatoes
- Roasted Carrots and Brussels Sprouts
- Carrot and Rutabaga Mash
If you’ve tried this recipe, be sure to leave a star rating and a comment below!
Roasted Pesto Asparagus
Ingredients
- 12 asparagus spears
- 2 tablespoons oil
- pinch salt and pepper
- 2 tablespoons pesto
- lemon wedge to serve
Instructions
- Pre heat the oven to 400F / 200c.
- Wash the asparagus and break of the ends. Bend each spear and the woody part of the stems should snap off.
- Place the asparagus in a large bowl with the rest of the ingredients and toss everything together with your hands.
- Place the asparagus on a parchment lined baking sheet and place in the oven.
- Roast for 10 to 15 minutes (depending on the thickness of your asparagus) until fork tender.
- Squeeze over some fresh lemon juice to serve.
Notes
- Depending on the thickness of your asparagus, it may take slightly longer or quicker to cook. It’s ready when it is easily pierced with a fork.
- Thinner asparagus spears have more flavor, but take care not to overcook them.
