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Asparagus with Basil Pesto Mayonnaise

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  • Prep 20 min
  • Total 20 min
  • Servings 16
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Side dish ready in 20 minutes! Serve crisp-tender asparagus with mayonnaise dressing garnished with basil leaves.
Updated Apr 3, 2019
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Ingredients

  • 48 fresh asparagus spears (about 1 1/2 lb)
  • 1 cup mayonnaise or salad dressing
  • 2 tablespoons refrigerated basil pesto
  • 1 tablespoon grated Parmesan cheese
  • 1 tablespoon finely chopped fresh basil leaves
  • 1 teaspoon fresh lemon juice
  • 1 clove garlic, finely chopped (1/2 teaspoon)
  • Fresh basil leaves, if desired

Steps

  • 1
    Snap or cut off tough ends of asparagus spears. In 12-inch skillet, heat 1/2 inch water (salted if desired) to boiling. Add asparagus; reduce heat to medium-low. Cover; simmer 2 to 3 minutes or until crisp-tender. Drain. Plunge asparagus into bowl of ice water to cool; drain on paper towels. Refrigerate until ready to serve.
  • 2
    In small bowl, mix remaining ingredients, except basil leaves.
  • 3
    Spoon mayonnaise mixture into small serving bowl; garnish with basil leaves. Serve with blanched asparagus.

Tips from the Betty Crocker Kitchens

  • tip 1
    If desired, serve leftover Basil Pesto Mayonnaise as a sandwich spread.
  • tip 2
    Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition

130 Calories, 12g Total Fat, 1g Protein, 3g Total Carbohydrate, 1g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
130
Calories from Fat
110
Total Fat
12g
19%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
5mg
2%
Sodium
100mg
4%
Potassium
105mg
3%
Total Carbohydrate
3g
1%
Dietary Fiber
1g
4%
Sugars
1g
Protein
1g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
2%
2%
Calcium
2%
2%
Iron
6%
6%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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