Pesto Parmesan Asparagus

Bright, savory, and ready in minutes, this roasted asparagus brings together bold pesto flavor, caramelized garlic, and a hint of citrus. Finished with fresh Parmesan and a splash of Meyer lemon balsamic, it’s a simple side that feels just a little special.

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Pesto Parmesan Asparagus

Ingredients

• 1 lb fresh asparagus
• 2 tablespoons Old Mill Caramelized Garlic Olive Oil
• 1 tablespoon Old Mill Pesto Parmesan Dipping Oil Seasoning
• ½ teaspoon Old Mill Lemon Rosemary Garlic Salt
• Splash Old Mill Meyer Lemon Balsamic Vinegar
• ½ cup freshly grated Parmesan cheese

Instructions

1. Preheat your convection oven, or an oven with an air-fryer setting, to 375 degrees.
2. Trim asparagus by snapping the bottom of the stem where it naturally breaks. Discard the trimmed ends. In a large bowl, toss the asparagus in the caramelized garlic olive oil. Sprinkle on the pesto parmesan seasoning and toss to coat evenly. Spread the spears out on a parchment-lined baking sheet in a single layer. Roast for 10 minutes and then turn them and continue roasting for 10-15 minutes more or until the tips begin to char.
3. Remove them from the oven and transfer the spears to a serving platter. Sprinkle with sea salt and a little bit of lemon balsamic vinegar. Grate fresh Parmesan cheese over them and serve.