Roast Asparagus with Arugula and Pumpkin Seed Pesto

Yield: Serves 2-4

Recipe & Photo by Renee Kohlman


1 large bunch asparagus, tough ends snapped off

1 Tbs (15 mL) olive oil

2-3 Tbs (30-45 mL) arugula and pumpkin seed pesto (see link below)


  1. Preheat oven to 400ยบ F.
  2. In a shallow baking dish, toss together the asparagus and olive oil.
  3. Roast until tender, about 10-12 minutes, tossing once.
  4. Remove from oven and drizzle pesto, tossing to coat.
  5. Serve immediately.

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