- Level
- very easy
- Prep Time
- 5 mins
- Total Time
- 20 mins
- Serves
- 8
Ingredients
- 1 1/2 lbs
- medium to large asparagus, trimmed (about 24 spears)
- 750 g
- 2 tsp
- pesto
- 10 mL
- 2 tbsp
- olive oil
- 30 mL
- 3 tbsp
- fresh lemon juice
- 45 mL
- 1/2 tsp
- lemon zest
- 2 mL
- 3/4 cup
- Parmesan curls
- 175 mL
- 1/2 tsp
- salt
- 2 mL
- freshly ground pepper, to taste
Method
- Step 1
- Remove asparagus tips and set aside. With a vegetable peeler, shave the asparagus lengthwise into thin strips. When asparagus gets too small to continue shaving, set aside.
- Step 2
- Chop the remaining asparagus into 1/2 inch (1 cm) pieces and place in bowl with the shaved asparagus and reserved tips.
- Step 3
- In a small bowl, whisk together the pesto, olive oil, lemon juice and zest. Pour the vinaigrette over the asparagus; scatter the asparagus tips and Parmesan curls overtop. Season with salt and pepper. Pack in a resealable container and keep chilled until ready to serve.
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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/8 of recipe):
- Calories:
- 60
- Fat:
- 4 g
- Saturated Fat:
- 1 g
- Carbs:
- 3 g
- Fibre:
- 1 g
- Cholesterol:
- 5 mg
- Protein:
- 3 g
- Sodium:
- 210 mg
