- 1 Tbsp. olive oil
- 8 spears of asparagus, shaved/trimmed at bottoms
- 2 Tbsp. basil pesto sauce
- 2 Tbsp. garlic, peeled, roasted, and chopped
- Salt and pepper, to taste
- Heat oil; add spears, tossing until cooked-tender; mix in pesto until well coated.
- Arrange four spears per serving plate. Top each plate with one tablespoon garlic.
- Season with salt and pepper; garnish with edible flowers if desired.