Quick oven-roasted asparagus with lemon pesto - 30 minute dinner
Prep time
Cook time
Total time
Serves: 2
For the oven-baked asparagus:
  • 500 g of white or green asparagus, peeled if white and ends cut off
  • 400 g of small new potatoes, cut in fourth
  • 2 tablespoons of extra-virgin olive oil
  • ½ lemon, sliced
  • sea salt and pepper
For the lemon walnut pesto
  • 1 bunch of arugula, washed and dried
  • 10 mint leaves, washed and dried
  • 30 g of walnuts (or use any other nut if allergic)
  • 1 clove of garlic, peeled
  • 80 ml (1/3 cup) of extra-virgin olive oil
  • the juice of ½ lemon
  • sea salt and pepper
  1. Pre-heat the oven to 200°C.
  2. Slice half of the lemon. Mix the potatoes with one tablespoon of olive oil and season with salt and pepper. Place the asparagus in a baking dish aligned with baking paper, add the other tablespoon of olive oil and the juice of the remaining half a lemon. Mix well until the asparagus is covered in lemon juice and olive oil. Place the lemon slices between the asparagus. If room, place the baking dish onto a baking tray. Assort the potato wedges around the baking tray or place the potatoes on a new tray.
  3. Bake the asparagus and potatoes for about 30 – 40 minutes until the potatoes are nicely roasted. Half way through, give everything a stir. If the asparagus is too dry, add some more lemon juice.
  4. While the potatoes and asparagus bake, prepare the pesto. Place all of the ingredients into a food processor and pulse until you get a pesto-like texture. You want some chunks of walnuts to remain.
  5. minutes before serving, drizzle the asparagus with the pesto so the flavor can fully expand while in the oven.
  6. Serve the asparagus with the pesto and potato wedges. A nice side salad is the perfect addition to this dish.
Recipe by Heavenlynn Healthy at https://www.heavenlynnhealthy.com/quick-oven-roasted-asparagus-lemon-pesto-30-minute-dinner/