Ingredients
Scale
- ¼ cup pine nuts
- 2 pounds asparagus, ends trimmed
- 6 garlic cloves, minced
- 4–5 tablespoons unrefined, cold-pressed extra-virgin olive oil
- 1 ½ tablespoons lemon zest
- 1 ½ teaspoons sea salt, plus additional for the nuts
- ½ teaspoon ground black pepper
- ½ cup shredded or grated Parmigiano-Reggiano cheese, or more to taste
- 1 ½ tablespoons freshly squeezed lemon juice
Instructions
- Preheat oven to 400°F and line a rimmed baking sheet with parchment paper.
- Toast pine nuts in a small skillet over medium-low heat until golden brown.
- Combine trimmed asparagus, minced garlic, olive oil, and lemon zest on the baking sheet.
- Season with sea salt and black pepper and sprinkle with Parmigiano-Reggiano.
- Roast in the oven for 10-12 minutes until tender but slightly crisp.
- Drizzle with lemon juice and top with toasted pine nuts before serving.
Notes
Ensure asparagus is evenly coated with seasoning for uniform roasting.
Monitor pine nuts closely while toasting to prevent burning.
Serve immediately for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Calories: 150
- Sugar: 2
- Sodium: 300
- Fat: 11
- Saturated Fat: 2
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 4
- Protein: 5
- Cholesterol: 5