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

asparagus & lemon pestoAn elegant grown-up breakfast!

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

I adapted the Roasted Asparagus from Simple and Merry  to make it thoroughly AIP & WahlsPaleo+ friendly.

I adapted the Bitter Lemon Pesto from my own recipe for Avocado Pesto, because the roasted asparagus was just begging for it.

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

 from petra8paleo

Roasted Asparagusroasted

  • 1 lb asparagus
  • ¼ cup coconut oil
  • 1-2 cloves garlic
  • 1 teaspoon Himalayan salt

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 PestoBitter lemon pesto

  • 1 bunch cilantro
  • 1 ripe avocado
  • ½ small organic lemon
  • 1 teaspoon Himalayan salt

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!

Bitter Lemon Pesto is also amazing with spaghetti squash…spaghetti squash & bitter lemon pesto

 

 

 

5 thoughts on “Roasted Asparagus with Bitter Lemon Pesto (AIP & WahlsPaleo+)

  1. Oh. my. gosh. This sounds mouth watering delicious.
    I eat an avocado a day, so this is right up my alley.
    Thanks, Petra!

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