Description
Roasted asparagus and radishes with a mint-pea pesto is a beautiful way to highlight spring produce. This simple side dish is sure to impress.
Ingredients
Scale
- 1 bunch asparagus, woody ends snapped off
- 8 ounces radishes, halved
- 1 tablespoon extra virgin olive oil
Pesto:
- 1 cup fresh peas
- 1 garlic clove, minced
- ¼ cup walnuts, toasted
- ¼ cup mint leaves, packed
- 2 tablespoons lemon juice
- 2 tablespoons walnut oil or extra-virgin olive oil
Instructions
- Preheat oven to 400 degrees. Toss the asparagus and radish with olive oil in a large bowl and spread evenly on a large baking sheet. Roast for 15-20 minutes until tender and lightly browned.
- While the vegetables are roasting, bring a small pot of salted water to a boil. Add peas and cook for two minutes. Drain and immediately transfer to an ice bath to cool and stop the cooking.
- Drain the peas again and add to a food processor along with the garlic, walnuts, mint, lemon juice, walnut oil, salt and pepper. Process until pureed, scraping down the sides as needed.
- Serve roasted vegetables dolloped with pea pesto, or toss it all together.
- Category: Side