Is asparagus season over? This recipe has been sitting on my camera for a good month now, but I still want to remember it (a bit selfish, I know), so here it is.
Look, isn’t it pretty. It was also delicious. I think it may have been the first time I’ve prepared asparagus.
The recipe was adapted from Better Homes and Gardens magazine.
Lemony Asparagus with Pine Nuts and Parmesan
2 Tbsp pine nuts
2 Tbsp olive oil
2 lb asparagus, trimmed and cut into 2-inch pieces
Kosher salt & black pepper
1 tsp thinly sliced lemon zest
1 oz. Parmesan, shaved
1.) Heat oven to 350°
2.) Spread pines nuts on a rimmed baking sheet and toast, tossing once, until golden brown. This should take about 4-5 minutes.
3.) Heat the oil in a large skillet. Add the asparagus and 1/4 teaspoon each salt and pepper and cook, tossing occasionally until tender, 4-6 minutes.
4.) Add the pine nuts and toss. Sprinkle with lemon zest and Parmesan and serve.