Tender spears of grassy asparagus are tossed with earthy, zesty herbs and garlic—great with steaks or fish.
1 Tbsp. olive oil
8 spears of Markon First Crop Asparagus, bottom of stalks trimmed
2 Tbsp. basil pesto sauce
2 Tbsp. Ready-Set-Serve Peeled Garlic, roasted and chopped
Salt and pepper, to taste
Heat oil; add spears, tossing until cooked/tender; mix in pesto, tossing until well coated. Arrange four spears per serving plate. Top each plate with one tablespoon garlic.
Season with salt and pepper; garnish with edible flowers if desired.
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.