Fresh asparagus roasted in the oven to bring out its flavors and topped with a mixture of pine nuts, parsley and lemon zest make it a delightful spring side dish.
- 2 pounds trimmed asparagus
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1/3 cup toasted pine nuts
- 1/2 cup chopped parsley
- 1 lemon, tested
Preparation time 5mins
Cooking time 20mins
Adapted from foodnetwork.com
Toss 2 pounds trimmed asparagus, 1 tablespoon olive oil, salt and pepper on a baking sheet.
Roast at 450°F until lightly browned, 15 minutes.
Mix 1/3 cup toasted pine nuts, 1/2 cup chopped parsley, the grated zest of 1 lemon, and salt and pepper. Sprinkle over the asparagus.
I like spicy so I also added crushed red pepper and cayenne pepper to the evoo along with salt,,pepper,,garlic powder,,lemon juice and lemon zest (to taste before tossing with the asparagus. Lightly spray the pan. It is not necessary but you may want to flip them after 10 minutes to brown on both sides. The cooking time was right and I added a little parmesan to them immediately. Yum -- highly recommend this! And a little extra pepper and sea salt after they came out of the oven as well. Delicious and Nutritious! I did not have any parsley so I just omitted it.