Filter
Reset
Sort ByRelevance
Ashpumpkin
Roasted asparagus with pesto butter and parmesan
Share
Tweet
Pin
Whatsapp
Print
Directions
-
Cut a small piece of the bottom of the asparagus. Cook the asparagus for about 3 minutes or steam for 4-5 minutes.
-
Melt 100 grams of butter with 2 tablespoons of pesto. Place the asparagus in a low oven dish. Pour the pesto butter over it and sprinkle with 75 grams of grated Parmesan cheese.
-
Put briefly under a hot oven grill and serve immediately.
Blogs that might be interesting
-
25 minAppetizerChestnut mushroom, neutral oil, medium dry sherry, Japanese soy sauce, liquid honey, sesame seed, coriander leaf,japanese mushroom-yakitori
-
25 minSmall dishshallot, baking flour, chicken bouillon, cooking cream, breakfast bacon, chives,amuse of cauliflower cream with bacon
-
20 minLunchbutter, shallot, flour, frozen puff pastry, egg, cream, feta, chorizo, pea, broad bean, deep-frozen garden beans, fresh capuchins, butter, fresh chervil, fresh parsley,savory pie with fresh green beans
-
15 minAppetizerChestnut mushroom, chives, parsley, basil, mustard, lemon, mild olive oil,salad of mushrooms and fresh herbs
Nutrition
305Calories
Sodium0% DV0g
Fat43% DV28g
Protein18% DV9g
Carbs1% DV3g
Fiber0% DV0g
Loved it