Roasted Asparagus with Tomato Almond Pesto and Fresh Cherry Tomatoes
Ingredients
- 2½ ounce lightly toasted almonds
- 1 pint halved cherry and/or grape tomatoes (about 25 to 30 dependeing on size)
- ¼ cup finely grated Parmesan cheese
- 1–2 anchovy fillets (or to taste)
- 1/8 teaspoon crushed red pepper flakes (or to taste)
- ¼ cup (plus 1 tablespoons) olive oil
- kosher salt and black pepper (as needed for seasonong)
- 2 pound medium asparagus
- shaved Parmesan cheese (as needed for garnish, optional)
Instructions
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