RecipesMagazine

Asparagus with Basil Pesto Mayonnaise

Asparagus with Basil Pesto Mayonnaise
Asparagus with Basil Pesto Mayonnaise is a gluten free and primal hor d'oeuvre. This recipe makes 16 servings with 52 calories, 1g of protein, and 4g of fat each. This recipe covers 4% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 20 minutes. If you have parmesan cheese, basil pesto, salad dressing, and a few other ingredients on hand, you can make it.

Instructions

1
Snap or cut off tough ends of asparagus spears. In 12-inch skillet, heat 1/2 inch water (salted if desired) to boiling.
Ingredients you will need
AsparagusAsparagus
WaterWater
Equipment you will use
Frying PanFrying Pan
2
Add asparagus; reduce heat to medium-low. Cover; simmer 2 to 3 minutes or until crisp-tender.
Ingredients you will need
AsparagusAsparagus
3
Drain. Plunge asparagus into bowl of ice water to cool; drain on paper towels. Refrigerate until ready to serve.
Ingredients you will need
AsparagusAsparagus
WaterWater
Equipment you will use
Paper TowelsPaper Towels
BowlBowl
4
In small bowl, mix remaining ingredients, except basil leaves.
Ingredients you will need
Fresh BasilFresh Basil
Equipment you will use
BowlBowl
5
Spoon mayonnaise mixture into small serving bowl; garnish with basil leaves.
Ingredients you will need
Fresh BasilFresh Basil
MayonnaiseMayonnaise
Equipment you will use
BowlBowl
6
Serve with blanched asparagus.
Ingredients you will need
AsparagusAsparagus
DifficultyNormal
Ready In20 m.
Servings16
Health Score1
Gluten Free
DietsGluten FreePrimal
Dish TypesAntipastiStarterSnackAppetizerAntipasto
Top Brass Tossed Salad with Italian Dressing
Skewered Potatoes
Roasted Corn and Avocado Dip
Zucchini Pancakes
Pizza Chicken Roll-Ups
Broccoli Bacon Salad
Cranberry Apple Topping
Asian Spring Rolls
Chorizo Cheese Dip
Grilled Beef Burgers
Related recipes
Top Brass Tossed Salad with Italian Dressing
Grilled Shrimp Scampi
Three-Pepper Coleslaw
Meringues Chantilly with Roasted Berries
Magazine
Top Brass Tossed Salad with Italian Dressing
Grilled Shrimp Scampi
Butterscotch, Marshmallow Fluff and Macadamia Nut or Spanish Peanut Sundae
Makeover Velvet Shrimp
Skewered Potatoes
Buttermilk Bread II
Double Chocolate and Espresso Cookies
Roasted Corn and Avocado Dip
Paccheri Pasta with Cauliflower and Spinach
Lemon Icebox Pie