asparagus-lemon-pestopng

An elegant grown-up breakfast.

Serve with strawberry shortcake fudge, a Victorious Offal Muffin & spinach wilted in bone broth.

Gorgeous!

I created the Bitter Lemon Pesto because the roasted asparagus was just begging for it.

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Roasted Asparagus with Bitter Lemon Pesto (AIP & WahlsPaleo+)

Servings: 3-4

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Time: 45

Ingredients:

  • 1 lb asparagus
  • ¼ cup coconut oil
  • 1-2 cloves garlic
  • 2 teaspoons Himalayan salt
  • 1 bunch cilantro
  • 1 ripe avocado
  • ½ small organic lemon

Method:

Asparagus:

Preheat oven to 350

Snap the ends off the asparagus spears & lay on a parchment-lined baking sheet.

Melt the coconut oil & pour over the asparagus. Use your hands to ensure the spears are well-coated.

Using a garlic press, squeeze a clove or two of garlic & sprinkle garlic bits onto the asparagus.

Finish with a sprinkle of salt.

Bake 20 minutes for slender asparagus; 25 minutes for thicker stalks.

Bitter Lemon Pesto:

Cut the lemon into small pieces to remove the seeds, but leave the peel.

Trim the ends, but leave the stems of the cilantro.

Whirl ingredients in a food processor until combined.

Keeps great in the fridge!

 

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