Monday, May 21, 2012

Lemony Asparagus with Pine Nuts and Parmesan

The farmer's market got hit with the first wave of strawberries and asparagus this week, which was super exciting. I got some beautiful, perfect purple asparagus from Beechwood Orchards and decided to try out this side dish to go along with the beloved Spaghetti Pie.

This was super simple and very delicious. It was a great way to prepare asparagus. I would definitely make this again.

asparagus

Lemony Asparagus with Pine Nuts and Parmesan
Real Simple, May 2012

2 tablespoons pine nuts
2 tablespoons olive oil
2 pounds asparagus -- (2 bunches) trimmed and cut into 2-inch pieces
kosher salt and black pepper
1 teaspoon thinly sliced lemon zest
1 ounce Parmesan -- shaved

1. Heat oven to 350° F. Spread the pine nuts on a rimmed baking sheet and toast, tossing once, until golden, 4 to 5 minutes.

2. Heat the oil in a large skillet over medium heat. Add the asparagus and 1/4 teaspoon each salt and pepper and cook, tossing occasionally, until tender, 4 to 6 minutes. Add the pine nuts and toss to combine. Sprinkle with the lemon zest and Parmesan.

Servings: 4

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