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Basil-Garlic Asparagus

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.