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Recipes/ Sides/ Vegan Recipes/ Vegetarian Recipes

Roasted Asparagus with Lemon-Almond Pesto

Roasted Asparagus with Lemon-Almond Pesto Recipe

Any way you want to cook your asparagus (roast it, grill it, whatever!) will work for this recipe, and you can put the lemon-almond pesto on everything! 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. Go get some fresh veggies!

Roasted Asparagus with Lemon-Almond Pesto Recipe

Roasted Asparagus with Lemon-Almond Pesto

An easy springtime side dish made with fresh asparagus, almonds, and lemon.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 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


  • Preheat oven to 400 degrees.
  • 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).
  • Combine almonds, garlic, lemon juice, olive oil, salt, and pepper in food processor and process until roughly chopped. Spoon over asparagus before serving.
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  • Reply
    Marta @ What should I eat for breakfast today
    April 19, 2013 at 11:43 am

    I know and I can see them in stores already. I’m so happy, I like them with everything.

  • Reply
    Alissa N
    April 19, 2013 at 1:24 pm

    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.

    • Reply
      April 22, 2013 at 11:12 am

      I kind of forget that we get everything much earlier here in the South–we’ve been getting local asparagus for a while! 🙂

  • Reply
    April 19, 2013 at 4:53 pm

    Making this tonight – looks great!

  • Reply
    Chung-Ah | Damn Delicious
    April 19, 2013 at 6:36 pm

    How did you know that asparagus is my favorite veggie?!

  • Reply
    Rachel @ Following In My Shoes
    April 19, 2013 at 10:19 pm

    (1) I adore lemon and asparagus together.
    (2) I always look for the skinny asparagus too.
    (3) I just finished dinner but I really, really, really, really want to eat this!

    • Reply
      April 22, 2013 at 11:06 am

      Chris always gives me grief about the skinny asparagus, so I’m glad I’m not alone. 🙂

  • Reply
    Notorious Spinks
    April 20, 2013 at 1:34 am

    And you’re making my heart melt with this recipe! Love it!

  • Reply
    April 21, 2013 at 11:53 am

    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.

    • Reply
      April 22, 2013 at 10:54 am

      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. 🙂

  • Reply
    April 21, 2013 at 2:55 pm

    Looks delicious, and I love how simple it is

  • Reply
    Robin (Masshole Mommy)
    April 21, 2013 at 6:13 pm

    So simple and this sounds so darn tasty!

  • Reply
    Jennifer @TheRebelChick
    April 22, 2013 at 10:06 am

    This looks amazing! We are huge fans of asparagus and I am always looking for new ways to prepare it. 🙂

  • Reply
    April 22, 2013 at 12:42 pm

    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!

    • Reply
      April 24, 2013 at 1:28 pm

      Thank you for your comment–I’m so glad to hear it was a hit!

  • Reply
    April 22, 2013 at 1:33 pm

    We like our roasted with lemon too.

  • Reply
    Miss @ Miss in the Kitchen
    April 22, 2013 at 2:10 pm

    This looks wonderful. Asparagus is our absolute favorite. It grows wild near our house and it my favorite 2 weeks of the year.

    • Reply
      April 24, 2013 at 1:25 pm

      When we lived in Wisconsin, I know there were areas where asparagus grew at the side of the road–people would pick it right there!

  • Reply
    Courtney @ The Fig Tree
    April 22, 2013 at 9:26 pm

    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!

    • Reply
      April 24, 2013 at 1:24 pm

      Yay! I hope you like it if you make it. 🙂

  • Reply
    Jenny @ MyLittleMe
    April 23, 2013 at 1:00 pm

    Oh, I love asparagus! I’ll have to try this. Pinning for later!

  • Reply
    Stephanie @ henry happened
    April 23, 2013 at 10:53 pm

    I just bought 4 bunches of asparagus last weekend so perfect timing! I always just roast with olive oil so this will be a fun change b/c I cannot resist anything with the word pesto in the title.

    • Reply
      April 24, 2013 at 1:08 pm

      4 bunches?! Well, you can make this recipe twice then. 🙂

  • Reply
    Angela @ another bite please
    May 28, 2013 at 1:14 pm

    i bought 4lbs at the farmers market this week…can’t wait to make your recipe with it. I love asparagus…LOVE

    • Reply
      May 28, 2013 at 6:54 pm

      Asparagus is definitely the highlight of spring for me. 🙂 Hope you enjoy the recipe!

  • Reply
    [email protected]
    June 13, 2013 at 9:25 pm

    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)

    • Reply
      June 14, 2013 at 6:38 pm

      I love the idea of adding basil. 🙂 I’m glad it turned out well!

  • Reply
    June 30, 2015 at 10:43 am

    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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