Whether you are celebrating Easter, Passover or just looking to shake up your meal routine, look no further. Fragrant and savoury, this recipe is the perfect spring dish while not breaking the bank. The ingredients are also interchangeable depending on what you currently have in your fridge and pantry.
Asparagus with Fragrant Parsley Pesto (nut & dairy-free)
Prep Time: 20 minutes Cooking Time: 10 minutes
Author: Milk & Marigolds Serves: 2 large servings (easily scaleable)
1 bunch of asparagus
2 eggs, soft boiled and halved
1/3 cup packed flat-leaf parsley, finely chopped
1 lemon (zest and 1 tbsp of its juice)
1/2 garlic clove, minced
2 1/2 tbsp olive oil
1/2 tsp sea salt
a few turns of ground pepper
a few pinches of red pepper flakes
fine grater or zester
1. Preheat your oven to broil. Begin by washing your produce. Roughly chop your parsley (stems included) until you have a 1/3 cup amount (packed). Then mince half a garlic clove and zest your lemon. Set aside the zest for garnish.
2. In a food processor, add the garlic and the parsley and lightly pulse (do not blend). Then add your salt, pepper, lemon juice and slowly add the olive oil with just a few pulses. Set aside. This will yield about 1/2 a cup parsley “pesto” sauce.
3. Next, boil the eggs to your liking and once cooled, peel and halve them. Meanwhile, cut the woody stems off the ends of the asparagus. Space out the asparagus in a roasting pan without oil. Broil for about 4-5 minutes.
4. While the asparagus is still warm, place it on a serving platter and top with as much pesto as you like. Garnish with red pepper flakes, lemon zest and anything else you desire. Enjoy!
Copyright 2015 © Milk & Marigolds