© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

A simple, delicious and healthy spring dish with green asparagus and fresh homemade tomato almond pesto, which is perfect to serve with pasta, eggs, seafood, steak, and chicken and it?s ready to enjoy in 20 minutes or less if you have some quality store-bought pesto ready. It's naturally gluten-free, dairy-free and keto-friendly.

600 g Cherry tomatoes
30 g Almonds, roasted
1 Garlic clove, minced
4 tbsp Olive oil
2 tbsp Red wine vinegar
1 tsp Paprika
A large pinch of cayenne pepper
Sea salt and freshly ground pepper
750 g Green asparagus, trimmed

Preheat oven to 220C/425F. Roast tomatoes on a rimmed baking sheet, turning once, until blistered and lightly charred, 15-20 minutes. Let cool slightly. Finely chop almonds in a food processor. Add garlic, 2 tablespoons of olive oil, red wine vinegar, paprika, cayenne, and half of roasted tomatoes. Pulse to a coarse pesto consistency. Season with salt and pepper. Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer. Bake in the 220C/425F hot oven until just tender, 12-15 minutes depending on thickness.
Toss the roasted asparagus with the prepared pesto. Taste and season with salt and pepper if needed. Add the remaining tomatoes and transfer to a platter. You can ...