Asparagus season is upon us! I love asparagus, and also like seeking out combinations beyond the usual asparagus + potatoes + hollandaise sauce. My Asparagus with Orange Pistachio Salsa is one example, but this week I came up with yet another asparagus-centric dish that’s quick and easy to make, quite light despite the use of oil, and a great example of Clean Eating. Here’s the recipe for Oven-Roasted Asparagus with Wild Herb Pesto:

Oven-Roasted Asparagus with Wild Herb Pesto

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Prep Time 15 minutes
Cook Time 15 minutes
Passive Time
  • 500 g green asparagus
  • 4 tbsp olive oil*
  • salt*
  • 50 g wild herbs
  • 2 EL Parmesan cheese
  • 100 ml olive oil*
  • 25 g pine nuts
  • pepper*
  1. Preheat oven to 180°C (top and bottom heat).
  2. Cut off about 2 to 3 cm of asparagus ends. Peel lower third of asparagus, then wash.
  3. Pour 3 tbsp of the olive oil into a casserole or quiche dish. Add asparagus and drizzle with the rest of the olive oil. Season with salt and pepper. Bake in preheated oven for 15 minutes.
  4. Make wild herb pesto: wash herbs, pat dry, and chop into pieces. Add parmesan and olive oil. In a pan, dry roast pine nuts (no oil) until golden and fragrant. Blend or purée everything together.
  5. Remove asparagus from oven and serve with pesto.
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My recipe for Green Smoothie with Wild Herbs, which I published last year, can be found here. A clean recipe for Hollandaise Sauce – perfect for asparagus season – can be found in Clean Eating Basics (p. 97). If you haven’t gotten your copy yet, you can order it directly from me or via Amazon.*

Enjoy! :-)

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