Roast asparagus with black olive pesto
Roast asparagus with black olive pesto combines earthy roasted asparagus with a tangy black olive and chive pesto, resulting in a flavorful side dish. This easy recipe is perfect for quick dinners or as an elegant appetizer.
Cook time 15 min
Prep time 10 min
Ingredients:
1.50 lb asparagus1/2 cup chives
1 tsp olive oil
1/2 cup olives
1 tbsp grated parmesan cheese
2 garlic cloves
1 tbsp water
Roast asparagus with black olive pesto is a delicious and healthy dish that's perfect for a quick weeknight dinner or a delightful appetizer. Combining the earthy flavor of roasted asparagus with the tangy, briny taste of black olive pesto, this dish is both simple to prepare and packed with flavor. Follow this recipe to create a mouthwatering addition to your meal lineup.
Instructions:
Preheat your oven to 400°F (200°C) to get it ready for roasting the asparagus.
Wash the asparagus thoroughly under cold water. Trim the woody ends off the asparagus spears, typically about 1-2 inches from the bottom.
- Arrange the asparagus spears in a single layer on a baking sheet.
- Drizzle 1 tsp of olive oil over the asparagus and toss to coat evenly.
- Season with salt and pepper to taste.
- Roast in the preheated oven for 12-15 minutes, or until the asparagus is tender and slightly crispy on the tips.
- While the asparagus is roasting, add the 1/2 cup of pitted olives, 1/2 cup of chives, 1 tbsp of grated Parmesan cheese, 2 garlic cloves, and 1 tbsp of water into a food processor.
- Pulse the ingredients until they are well combined and form a smooth pesto-like consistency. If the mixture is too thick, you can add a little more water, a teaspoon at a time, to reach your desired consistency.
- Once the asparagus is done roasting, remove the baking sheet from the oven.
- Transfer the roasted asparagus to a serving dish.
- Spoon the black olive pesto over the top of the asparagus, ensuring an even distribution.
- For an extra touch, you can sprinkle additional grated Parmesan cheese or some chopped fresh chives over the top.
- This dish is best served warm. It can be enjoyed on its own as a side dish or paired with your favorite main course.
With just a few simple ingredients and steps, you can create a flavorful and healthy Roast Asparagus with Black Olive Pesto that will impress your family and friends. This dish is a wonderful way to enjoy seasonal vegetables and can easily be made ahead for a quick and nourishing meal. Enjoy the vibrant flavors and textures of this delightful recipe.
Roast asparagus with black olive pesto FAQ:
Roast asparagus at 400°F (200°C) for about 12-15 minutes. The asparagus should be tender and slightly crispy on the tips when done.
Yes, you can experiment with different types of olives, such as green olives or Kalamata. However, this may alter the flavor of the pesto, so choose according to your taste preference.
Store any leftover roasted asparagus and pesto in airtight containers in the refrigerator. The asparagus can be kept for up to 3 days, while the pesto is best consumed within 5 days.
If you don’t have chives, you can substitute with green onions or fresh parsley. Both options will give a different flavor profile but will still work well.
A standard baking sheet (approximately 18x13 inches) should work well for 1.5 lbs of asparagus. Make sure to arrange the spears in a single layer to ensure even roasting.
Cooking Tips:
- Choose fresh, firm asparagus for the best texture and flavor.
- Trim the woody ends off the asparagus before roasting for even cooking.
- Use high-quality olives and freshly grated Parmesan cheese to enhance the taste of the pesto.
- Roast the asparagus in a single layer on a baking sheet to ensure even cooking and browning.
- You can adjust the consistency of the pesto by adding more or less water, depending on your preference.
Nutrition Facts
4 ServingsCalories 90kcal
Protein 5g
Carbohydrates 9g
Fiber 4.19g
Sugar 3.30g
Fat 6g
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