Ingredients for 4 Servings
- 1 bunch (about 1 pound) fresh asparagus spears, tough ends trimmed (about 12 to 14 spears total)
- 2 to 3 tablespoons BUITONI Refrigerated All Natural Pesto with Basil
- 1 lemon
- BUITONI Refrigerated Freshly Shredded Parmesan Cheese (optional)
- Prep. Time → 5 min
- Cook Time → 20 min
- Level → Easy
1 Preheat oven to 400° F.
2 Place asparagus and pesto in large resealable food storage bag; press out air and seal shut. Massage pesto onto asparagus until it is fully coated. Remove from bag and place in single layer on baking sheet.
3 Roast for 15 to 20 minutes or until tender.
4 Grate lemon peel over asparagus; squeeze with a little lemon juice. Top with a sprinkle of cheese. Serve immediately.