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Roast asparagus with black olive pesto
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Ingredients:
  • 2 bunches asparagus, ends trimmed
  • 1 bunch fresh chives
  • 6.90 gm olive oil
  • 312.50 ml loosely packed fresh basil leaves
  • 110g (2/3 cup) pitted black Spanish olives
  • 20.00 ml grated parmesan or vegetarian hard cheese
  • 1 garlic clove
  • 10.00 gm water
Instructions:
  • 1. Preheat the oven to 220°C. 2. Line a baking tray with foil. 3. Divide the asparagus into 4 bundles. 4. Tie each bundle of asparagus in the center with 5-6 chives to secure. 5. Brush the bundles with oil. 6. Place the bundles on the lined tray and roast in the preheated oven for 12-15 minutes or until tender.
  • Combine fresh basil, pitted olives, grated Parmesan cheese, garlic, and water in a food processor. Pulse until ingredients are coarsely chopped.
  • Take the asparagus out of the oven and arrange each bundle on serving plates. Add a spoonful of pesto on top of each bundle.

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