Ingredients Jump to Instructions ↓

  1. 1 bunch (about 1 pound) fresh asparagus spears , tough ends trimmed (about 12 to 14 spears total )

  2. 2 to 3 tablespoons BUITONI Refrigerated All Natural Pesto with Basil

  3. 1 lemon BUITONI Refrigerated Freshly Shredded Parmesan Cheese

Instructions Jump to Ingredients ↑

  1. PREHEAT oven to 400° F. 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. ROAST for 15 to 20 minutes or until tender. Grate lemon peel over asparagus; squeeze with a little lemon juice. Top with a sprinkle of cheese. Serve immediately.


Send feedback