An elegant grown-up breakfast.
I created the Bitter Lemon Pesto because the roasted asparagus was just begging for it.
Roasted Asparagus with Bitter Lemon Pesto (AIP & WahlsPaleo+)
- 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
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!