Warm Roasted Asparagus with Chili and Kale Pesto


  • 1 bunch asparagus
  • 1T chili flakes
  • 3 cloves garlic, chopped
  • 2T olive oil
  • salt and pepper to taste
  • Kale Pesto:
    -1 bunch kale leaves, de-stemmed
    -½ cup olive oil
    -½ cup grated parmesan cheese
    -3 cloves garlic, peeled


Yield: 4 Servings

  1. Preheat oven to 400F, or bbq. Toss asparagus in chili, salt, pepper, garlic, and olive oil. Place asparagus on a cookie sheet and roast in oven for 5 minutes, or until desired doneness. I like them to be quite firm still (al dente).
  2. Meanwhile, place all pesto ingredients in the bowl of a food processor and puree.
  3. When asparagus is done, place in large bowl and toss with a few spoonfuls of pesto. Save the rest for another time. Pesto will keep in the fridge for 3 days.


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