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Citrus Roasted Asparagus with Parmesan and Toasted Pine Nuts

You can serve these asparagus hot or cold, alongside dinner or with eggs for brunch.
By Jill Nammar
Citrus Roasted Asparagus with Parmesan and Toasted Pine Nuts

Citrus Roasted Asparagus with Parmesan and Toasted Pine Nuts
 
Prep Time
Cook Time
Total Time
 
You can serve these asparagus hot or cold, alongside dinner or with eggs for brunch.
Author:
Recipe Type: Side
Serves: 4
Ingredients
  • 2 bunches of asparagus. I used thin. Remove the tough bottom part of the stem.
  • 3 tablespoons of pine nuts, toasted
  • Zest and juice of one meyer lemon or one tangerine or one small orange
  • Extra virgin olive oil for cooking. I used unfiltered.
  • Grated Parmesan cheese. I used Grana Padano. (optional)
  • Sea salt and freshly cracked pepper
Instructions
  1. Preheat the oven to 375.
  2. Line an large baking pan with foil and drizzle some olive oil on it.
  3. Put the asparagus on the pan, sprinkle on some salt, pepper, more olive oil and the citrus zest of your choice. Toss everything to coat. Line the asparagus in a single layer on the pan and roast for about 30 minutes or until tender.
  4. While the asparagus are roasting, toast the pine nuts in a nonstick pan until golden brown.
  5. Once the asparagus are done, toss with the toasted pine nuts, citrus juice and Parmesan. Alternately, toss the asparagus with the citrus juice and then arrange them on a serving platter and sprinkle on the pine nuts and Parmesan. Serve and enjoy!
Jill Nammar

Jill Nammar

Jill Nammar believes in cooking with freedom, intuition and joy and that it's meant to be a soothing, positive and creative experience. She cooks with Mediterranean, Moroccan, Mexican and South East Asian influences, and her chocolate obsession makes it impossible for her to resist brownies, even for breakfast. JIll lives in the Boston area with her husband, Tom, and their happy beagle-mix, Ellie.

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Originally Published: August 20, 2013

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