Roasted Asparagus with Pesto and Lemon

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  • 1 bunch (about 1 pound) fresh asparagus spears, tough ends trimmed (about 12 to 14 spears total)
  • 2 to 3 tablespoons BUITONI Refrigerated All Natural Pesto with Basil
  • 1 lemon
  • BUITONI Refrigerated Freshly Shredded Parmesan Cheese


  1. Heat oven to 400 degrees 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.
  2. Roast for 15 to 20 minutes or until tender. Grate lemon peel over asparagus; squeeze with a little lemon juice.
  3. Top with a sprinkle of cheese.
  4. Serve immediately.

Preparation: 10 min | Cooking: 15 min | Servings: 4

Recipe and photo used with permission from: Nestlé® and