- 12 asparagus spears
- 2 tablespoons oil
- pinch salt and pepper
- 2 tablespoons pesto
- lemon wedge to serve
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.
- 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.
Calories: 101kcal | Carbohydrates: 2g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 81mg | Potassium: 97mg | Fiber: 1g | Sugar: 1g | Vitamin A: 514IU | Vitamin C: 3mg | Calcium: 24mg | Iron: 1mg