Pesto Asparagus

Easy side from the Williams-Sonoma Vegetable cookbook.

2 bunches asparagus, trimmed

2 tbsp dry vermouth

salt and pepper

1 tbsp pesto sauce (I made my own)

2 tbsp olive oil

Preheat oven to 450.

Toss asparagus with vermouth, oil and salt and pepper.

Roast 10 minutes.

Toss with pesto sauce and serve.

Advertisements

Leave a comment

Filed under side dish, vegetarian

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s