Roasted Asparagus with Lemon-Almond Pesto

Oh My Veggies

Ready in: 20 minutes
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 6
Vegetarian
Vegan
Gluten Free
Dairy Free
Very Popular
Whole 30

Ingredients

  • 1/2 c. almonds (I like using raw, but roasted work too)
    Nuts
  • 2 bunches asparagus, ends trimmed
    Produce
  • 1 garlic clove, peeled
    Produce
  • 1 tbsp. lemon juice
    Produce
  • 1 tbsp. extra-virgin olive oil
    Oil, Vinegar, Salad Dressing
  • salt + pepper to taste
    Spices and Seasonings

Steps

  • Preheat oven to 400 degrees.Spray 2 rimmed baking sheets with cooking spray.
  • Place asparagus on sheets in a single layer and spray tops with additional cooking spray. Roast for 10-15 minutes or until tender (thinner asparagus will take closer to 10 minutes).
  • Combine almonds, garlic, lemon juice, olive oil, salt, and pepper in food processor and process until roughly chopped. Spoon over asparagus before serving.

Nutrition

  • Calories: 120.44  cal  (6.02%)
  • Fat: 8.41  g  (12.94%)
  • Saturated Fat: 0.83  g  (5.18%)
  • Carbohydrates: 8.74  g  (2.91%)
  • Sugar: 3.35  g  (3.72%)
  • Cholesterol: 0.0  mg  (0.0%)
  • Sodium: 197.07  mg  (8.57%)
  • Protein: 5.87  g  (11.74%)
  • Vitamin K: 63.81  µg  (60.77%)
  • Vitamin E: 5.16  mg  (34.39%)
  • Manganese: 0.52  mg  (25.92%)
  • Vitamin A: 1134.31  IU  (22.69%)
  • Folate: 84.47  µg  (21.12%)
  • Iron: 3.68  mg  (20.44%)
  • Copper: 0.4  mg  (20.21%)
  • Vitamin B2: 0.33  mg  (19.6%)
  • Fiber: 4.62  g  (18.49%)
  • Vitamin B1: 0.24  mg  (16.08%)
  • Phosphorus: 136.64  mg  (13.66%)
  • Magnesium: 53.22  mg  (13.3%)
  • Vitamin C: 9.52  mg  (11.54%)
  • Potassium: 391.66  mg  (11.19%)
  • Vitamin B3: 1.88  mg  (9.38%)
  • Vitamin B6: 0.16  mg  (8.04%)
  • Zinc: 1.18  mg  (7.9%)
  • Calcium: 68.66  mg  (6.87%)
  • Selenium: 3.82  µg  (5.46%)
  • Vitamin B5: 0.47  mg  (4.73%)

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