Lunch

Spring Asparagus Pesto, Vegan is for Lunch.

Spring Asparagus Pesto, Vegan takes 10 minutes to prepare.

Spring Asparagus Pesto, Vegan takes 10 minutes to cook.

Spring Asparagus Pesto, Vegan makes 4 servings.

The ingredients for Spring Asparagus Pesto, Vegan are:

1 tsp olive oil
1 green garlic, ends removed, rinsed, diced
1 tsp Becel vegan margarine
15 spears/ 1 lb fresh asparagus, bottoms broken off then spears roughly chopped
2 c baby spinach leaves, chopped
1 c fresh parsley, chopped
A couple of fresh basil leaves, chopped finely
1 medium tomato, approx. 1 c chopped
Salt and pepper

Here is how you make Spring Asparagus Pesto, Vegan:

Toss garlic in olive oil until sort and almost starting to brown. Remove from pan. Melt margarine and saut? asparagus until tender and slightly brown.Chop and combine remaining ingredients.Stir remaining ingredients into asparagus and remove from heat.Serving Size:?Makes 4 3/4 c servings

The nutritional information for Spring Asparagus Pesto, Vegan is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 66.1

• Total Fat: 2.7 g
• Cholesterol: 0.0 mg
• Sodium: 35.7 mg
• Total Carbs: 9.8 g
• Dietary Fiber: 3.2 g
• Protein: 3.3 g

The dietary needs meet for Spring Asparagus Pesto, Vegan is Vegan