Spring has arrived! Asparagus is one of the best vegetables to serve during this time of year. Here's a quick and delicious way to prepare asparagus: roast it for a few minutes, then top it with lemon zest, pinoli nuts, and Pecorino Romano cheese. It's a wonderful treat for dinner!!!
You could let the asparagus sit in the olive oil and lemon juice for about half an hour. I did this once when I was called away, and I discovered that the asparagus came out of the oven rather delicious. It was even good to be eaten raw like an asparagus salad, or should I say it would have been perfect had I left it to be eaten raw. Marinated and baked makes the asparagus a little too crispy but it's definitely tasty!
Ingredients:
1 pound of asparagus
2 tablespoons olive oil
1 pound of asparagus
2 tablespoons olive oil
the juice of half a lemon
salt and pepper to taste
a touch of garlic powder (optional)
lightly toasted pinoli nuts (pine nuts)
2 tablespoons chopped parsley
the zest of one lemon
the zest of one lemon
2 tablespoons grated Pecorino Romano cheese
Directions:
Preheat the oven to 425° F.
Remove the tough ends from the asparagus.
Place the asparagus on a parchment-covered baking sheet.
Toss with salt, pepper, lemon juice, and olive oil.
Roast until the asparagus just begins to brown. This should take about ten minutes.
Meanwhile, mix the toasted pinoli nuts, parsley, lemon zest, and Pecorino Romano cheese.
Remove the asparagus from the oven and toss it with the pinoli nut mixture.
Ready to serve and enjoy!
Toss with salt, pepper, lemon juice, and olive oil.
Roast until the asparagus just begins to brown. This should take about ten minutes.
Meanwhile, mix the toasted pinoli nuts, parsley, lemon zest, and Pecorino Romano cheese.
Remove the asparagus from the oven and toss it with the pinoli nut mixture.
Ready to serve and enjoy!
