You can serve these asparagus hot or cold, alongside dinner or with eggs for brunch.
By Jill Nammar
- 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
- Preheat the oven to 375.
- Line an large baking pan with foil and drizzle some olive oil on it.
- 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.
- While the asparagus are roasting, toast the pine nuts in a nonstick pan until golden brown.
- 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 has been cooking and serving meals for most of her life. As she was growing up, he parents owned a restaurant and an ice cream parlor where she became immersed in food. The kitchen is truly her comfort zone. Jill's recipes are influenced by France, the Mediterranean and Morocco, and often the bright flavors of Southeast Asian cuisine, too. She cooks to inspire others to whip up flavorful food in their own kitchens. Each recipe has a notes section with helpful tips, techniques and secret ingredients to follow. Taste and see how easy it is to create delicious meals.