Wednesday, May 31, 2017

Tuscan-Style Asparagus

Tuscan-Style Asparagus
(8 servings)


1½ lb. Fresh Asparagus, trimmed
1½ cups Grape Tomatoes, halved
3 tbsp. Pine Nuts
3 tbsp. Olive Oil, divided
2 cloves Fresh Garlic, minced
1 tsp. Kosher Salt
½ tsp. Black Pepper
1 tbsp. Fresh Lemon Juice
1/3 cup Parmesan Cheese, grated
1 tsp. Fresh Lemon Zest


Place the asparagus, tomatoes and pine nuts on a foil lined rimmed baking sheet.  In a small bowl, combine 2 tbsp. of the oil, garlic, salt and pepper.  Drizzle over asparagus mixture and toss to coat.  Place in a pre-heated 400-degree oven for 15-20 minutes or asparagus is just tender.  Remove and drizzle with remaining oil and lemon juice.  Sprinkle the cheese and zest over asparagus mixture and toss to combine before serving.

Note:               To trim asparagus, just grab one and using two hands see where it naturally snaps near the bottom third of spear.  Repeat with each or line them up and cut where the first one snapped.

Ideas for Future Efforts

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