Visiting the South of England Show last weekend, I was amazed at the Asparagus Stand.  

Alongside the asparagus they were selling was a wild fresh garlic pesto which was delicious.  And they were advocating eating it with roasted asparagus.

Here’s my take on roasted asparagus.


  • 2tbsp olive oil
  • 4 asparagus spears per person
  • 55g sun blush tomatoes
  • Salt & freshly ground pepper
  • 2tbsp chopped chives
  • 2tbsp chopped coriander
  • 2tbsp balsamic vinegar


  1. Place asparagus in roasting dish [I use a oven proof serving dish] and add the olive oil
  2. Add the asparagus and sun blush tomatoes
  3. Season to taste
  4. Place in hot oven for 10-15 minutes
  5. When cooked, scatter with chives and coriander
  6. Boil balsamic vinegar for 20 seconds or so until slightly reduced and pour over asparagus
  7. Serve immediately


BTW Ingredients for the Fresh Wild Garlic Pesto are as follows and to make the pesto, I guess you just whiz it all together in a liquidizer!

  • Wild garlic
  • Pine and cashew nuts
  • Parmesan cheese
  • Organic olive oil
  • Sussex rape seed oil
  • Lemon juice
  • Salt
  • Pepper
Please shareBuffer this pageEmail this to someoneShare on LinkedIn0Share on Google+0Pin on Pinterest0Share on Tumblr0Tweet about this on TwitterShare on StumbleUpon0Share on Facebook0
Lynn Tulip is a career management and HR professional running her own HR consultancy. Her passion is working with individuals, helping them rekindle their work passion. Apart from loving food and fitness, she enjoys her ever growing family. Find her online or follow her @LynnTulip and @A4P_HR

Latest posts by Lynn (see all)