Roasted Asparagus with Lemon-Almond Pesto

By Kiersten | Last Updated: March 15, 2015

Roasted Asparagus with Lemon-Almond Pesto Recipe

Roasted Asparagus with Lemon-Almond Pesto
Did you know that April is the peak month for asparagus? And April is almost two-thirds over, so you should be freaking out right now and shutting down your computer and running to the store to buy asparagus.

Go buy some asparagus!

Asparagus Bunch
When I decided to make this recipe, I thought I’d try to grill the asparagus, as seen in this post on Tastefully Julie. But my insistence on always buying the skinniest asparagus I can find made it impossible to get the asparagus onto the skewers. Darn it! I moved onto Plan B: roasting. If neither of these work for you, you can go to Plan C and steam your asparagus. Pretty much any way you want to cook your asparagus will work for this recipe.

Asparagus Bunch Close
And then I added the Lemon-Almond Pesto. I love this pesto! Maybe it’s not quite a pesto, but I don’t know what else to call it. Lemon-Almond Topping doesn’t have the same ring to it and Lemon-Almond Crumbles sounds like a dessert, doesn’t it? But anyway! This pesto is one of my favorite things. I put it on green beans last summer and since then, I’ve thrown it into pasta, I’ve tossed it with broccoli, and I’ve even put it on pizza. It has the bright flavor of lemon without being too lemony, so it’s perfect for adding to vegetables–it works with them, rather than overpowering them as lemon juice sometimes does.

Asparagus on Baking Sheet
I had to remake this recipe over the weekend because the original set of pictures I took didn’t turn out well. It was the first recipe I made after the whole juice cleanse fiasco and it felt so good to eat regular food, even better to get in the kitchen again, and spectacular to spend a good 20 minutes photographing a bunch of asparagus (one of my favorite subjects for photos!). Oh food, I love you. Let’s never fight again!
Go to Roasted Asparagus with Lemon-Almond Pesto recipe

Roasted Asparagus with Lemon-Almond Pesto

Prep Time:

5 minutes

Cook Time:

15 minutes

Total Time:

20 minutes


4-6 servings


  • cooking spray or olive oil mister
  • 2 bunches asparagus, ends trimmed
  • 1/2 c. almonds (I like using raw, but roasted work too)
  • 1 garlic clove, peeled
  • 1 tbsp. lemon juice
  • 1 tbsp. extra-virgin olive oil
  • salt + pepper to taste
Print recipe


  1. Preheat oven to 400 degrees.
  2. Spray 2 rimmed baking sheets with cooking spray. Place asparagus on sheets in a single layer and spray tops with additional cooking spray. Roast for 10-15 minutes or until tender (thinner asparagus will take closer to 10 minutes).
  3. Combine almonds, garlic, lemon juice, olive oil, salt, and pepper in food processor and process until roughly chopped. Spoon over asparagus before serving.

About Kiersten

Kiersten is the founder and editor of Oh My Veggies.

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Ahh I love asparagus so much!! It hasn’t come in local here yet (the only kind I can find is imported from Mexico, and there is just something about the stuff at the farm that is so much yummier) and I can’t wait!!! This looks incredible and I love how simple it is!! Did I mention that I can’t wait for asparagus? I am so making this first.

Fun idea for a different way to dress up asparagus! I guess I wouldn’t really know what to call it either – it looks like a crumble topping but it does have a lot of the same ingredients as pesto…I guess it doesnt matter what its called as long as it tastes good though! I bet it would work well over pasta with asparagus too, like a bread crumb topping.

I always have trouble naming my recipes. Once in a while, someone will send me an email or leave a comment saying something like, “You said this is a pesto, but it’s not. A pesto is a sauce made with x, y, and z, and your sauce is not made with those ingredients…” Oh well. 🙂

We made this for dinner Friday night and it was delicious! The pesto was easy to assemble and looked so elegant sprinkled across the asparagus. The next day I used the leftover pesto on a mixed greens salad. It was the perfect touch. Thanks for the great recipe!

This looks fantastic. I adore asparagus and am so happy it’s in season. I made pizzas with asparagus on the weekend and they were delicious. I’ll have to try this recipe this week too, as I have another bunch in the fridge to use up. The lemon almond pesto sounds like a wonderful topping!

Just wanted to let you know we’re eating this right now for dinner with some brown nice and it’s delish! (I threw some basil leaves into the food processor and there’s that nice sweet hint along with the lemony-ness)

This was great! And I think it *is* something like a pesto in the general sense of the term: it can be made by pounding and crushing. Anyway, I didn’t have almonds so made this with almond flour (which is just ground almonds, after all). It made a paste, and it was fantastic on the asparagus. Thank you!

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