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Valerie Bertinelli's Roasted Asparagus Pesto Dip
VALERIE BERTINELLI: Brown Sugar Sriracha Bacon Bites + Roasted Asparagus Pesto Dip + Stuffed Mushrooms
Nathan Congleton / TODAY
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Asparagus is loaded with fiber, and vitamins A, C, E and K, and a handful of minerals, making it one of the healthiest vegetables. In other words, these slender stalks offer much more than the versatility I love. The feta, cheddar cheeses and an abundance of herbs keep this delicious dip fresh and light tasting. The lemon pepper panko adds a nice textural element.


    • 1 pound fresh asparagus, trimmed
    • 1 tablespoon olive oil
    • 1/4 teaspoon kosher salt
    • 1/4 teaspoon black pepper
    • 1 cup crumbled feta cheese
    • 1 cup shredded white Cheddar cheese
    • 1/2 cup mayonnaise
    • 1/2 cup firmly packed fresh basil leaves
    • 1/4 cup firmly packed fresh flat-leaf parsley leaves
    • 1/4 cup firmly packed fresh mint leaves
    • 1/2 teaspoon lemon zest plus 1 tablespoon fresh juice (from 1 lemon)
    • 2 cloves garlic, chopped
    • 1/2 cup lemon-pepper panko (Japanese-style breadcrumbs)
    • 1 tablespoon unsalted butter, melted
    • Crackers or crudités, to serve


1. Preheat the oven to 400°F. Place the asparagus on a baking sheet. Drizzle with the olive oil; sprinkle with the salt and pepper. Bake in the preheated oven until slightly softened and lightly charred, about 10 minutes. Cool 10 minutes.

2. Meanwhile, pulse the feta, cheddar, mayonnaise, basil, parsley, mint, lemon zest, lemon juice and garlic in a food processor until the herbs are uniformly chopped and the ingredients are well combined. Add the asparagus, and pulse until roughly chopped.

3. Spoon the mixture into a lightly greased 1-quart baking dish. Stir together the panko and melted butter; sprinkle over the asparagus mixture.

4. Bake until the mixture is warmed through and slightly bubbly and the panko is light golden brown, about 15 minutes. Serve with the crackers or crudités.

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