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