Marco Canora's Roasted Asparagus and Lemon with Chunky Pesto
1 bunch medium asparagus
2 Tbsp. extra virgin olive oil, plus more for drizzling
1 lemon half, cut into thin slices, ½ reserved for serving
Fine sea salt and freshly ground black pepper
1 (3-inch) chunk Parmigiano-Reggiano cheese
2 Tbsp. pine nuts
½ cup loosely packed fresh basil leaves, coarsely chopped
● Preheat the oven to 450 degrees. Line a baking sheet with foil.
● Trim the asparagus by holding each stalk horizontally and bending until the tough, woody end snaps off. On the baking sheet, toss the asparagus with the olive oil, lemon slices, and salt and pepper to taste. Roast until the asparagus is tender and the lemon slices are lightly browned, about 20 minutes.
● While the asparagus is roasting, use the tines of a fork to crumble the Parmesan into small nuggets, about 2 tablespoons total. Pile the cheese, pine nuts, and basil together on a cutting board and chop until they’re well combined but still chunky.
● Transfer the roasted asparagus and lemon slices to a serving platter, add the chunky pesto, and toss together. Squeeze the juice of the remaining lemon half and top with a drizzle of olive oil.
Reprinted with permission from Clarkson Potter.