Description
A delightfully dilly roasted asparagus that both looks and tastes like spring, this is the perfect side dish, equally at home at your family table on a busy weeknight, yet elegant enough for a romantic meal or even Easter dinner.
Ingredients
- 1 – 1 1/2 lb. asparagus spears
- 1 – 2 Tablespoons olive oil
- 2 Tablespoons sunflower dill pesto (recipe here)
- 1/2 teaspoon spicy brown mustard
- Salt & freshly ground pepper, to taste
Instructions
- Preheat oven to 425 F. Line a baking sheet with silicon baking mat or spray with cooking spray.
- Wash the asparagus and set it on the baking sheet. In a small cup or bowl, stir together the olive oil, pesto and mustard. Drizzle over the asparagus, then toss to coat all the spears. Sprinkle with salt and pepper.
- Set the asparagus in the oven and roast for about 10 – 12 minutes, until crisp tender. Enjoy!
Notes
© Copyright 2020, Sumptuous Spoonfuls. All images & content are copyright protected. I love it when you share, but please do not use my images on your own site/page without prior permission. If you want to publish any of my images, please ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to here for the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
Keywords: Asparagus, Dill, Pesto, Vegan, Quick, Easy, Heart Healthy