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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

Directions

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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Nutrition Facts

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