Roast asparagus with black olive pesto

Cooking Vegetarian Roast asparagus with black olive pesto

Detailed step-by-step description of how to cook the dish "Roast asparagus with black olive pesto". Try it by all means

Lables: Vegetarian Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat oven to 220°C. Line a baking tray with foil. Divide asparagus evenly into 4 bundles. Use 5-6 chives to tie each bundle of asparagus in the centre to secure. Brush with oil. Place on the lined tray and roast in preheated oven for 12-15 minutes or until tender.
  2. Meanwhile, place the basil, olives, parmesan, garlic and water in the bowl of a food processor and process until coarsely chopped.
  3. Remove the asparagus from the oven. Place each bundle on a serving plate and top with a dollop of pesto.

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2 bunches asparagus, ends trimmed
1 bunch fresh chives
1 1/2 tsp olive oil
1 1/4 cups loosely packed fresh basil leaves
110g pitted black Spanish olives
1 tbsp grated parmesan or vegetarian hard cheese
1 garlic clove
2 tsp water

Adv

Autors
Preparation time
10
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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