Roasted Asparagus with Garlic, Lemon & Parmesan
Roasted asparagus gets a bright, savory finish with garlic, lemon, Parmesan, and toasted pine nuts. Tender spears, lightly browned cheese, and a little crunch make this an easy side for everyday dinners or a shared holiday table.
6–8
Servings
10–12 min
Roast time
400°F
Oven temperature
Ingredients:
- 1/4 cup pine nuts
- 2 lb asparagus (woody ends trimmed)
- 6 cloves garlic (minced)
- 4-5 tbsp extra virgin olive oil
- 1 1/2 tbsp lemon (zest)
- 1 1/2 tsp sea salt (plus a pinch for the pine nuts)
- 1/2 tsp ground black pepper
- 1/2 cup shredded Parmigiano-Reggiano (or grated, plus more to taste)
- 1 1/2 tbsp lemon (juice)
Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.
Directions
- Prepare. Heat the oven to 400°F with a rack in the middle. Line a rimmed baking sheet with parchment. Trim the woody ends from the ASPARAGUS and dry well.
- Toast the nuts. Stir the PINE NUTS in a dry skillet over medium-low heat until golden. Remove from the heat and toss with a drop of OLIVE OIL and a pinch of SALT.
- Season. Toss the asparagus with the GARLIC, remaining OLIVE OIL, and LEMON ZEST. Spread evenly on the tray, season with SALT AND PEPPER, and sprinkle with PARMIGIANO-REGGIANO.
- Roast. Cook for 10–12 minutes, until tender.
- Finish. Transfer to a platter and add the LEMON JUICE and toasted pine nuts just before serving. Taste and adjust the seasoning.
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