Tuscan-Style Roasted Asparagus
Tuscan-Style Roasted Asparagus
This is especially wonderful when locally grown asparagus is in season. It's so easy for celebrations because you can serve it hot or cold.
Ingreadient
- 1-1/2 pounds fresh asparagus, trimmed
- 1-1/2 cups grape tomatoes, halved
- 3 tablespoons pine nuts
- 3 tablespoons olive oil, divided
- 2 garlic cloves, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1 tablespoon lemon juice
- 1/3 cup grated Parmesan cheese
- 1 teaspoon grated lemon zest
Direction
- Preheat oven to 400°. Place asparagus, tomatoes and pine nuts on a foil-lined 15x10x1-in. baking pan. Mix 2 tablespoons oil, garlic, salt and pepper; add to asparagus and toss to coat.
- Bake 15-20 minutes or just until asparagus is tender. Drizzle with remaining 1 tablespoon oil and lemon juice; sprinkle with cheese and lemon zest. Toss to combine.
