When asparagus is in season, it’s a sign to me that we are out of the winter woods and it is officially spring!! I love featuring asparagus on every spring holiday menu and this recipe for roasted asparagus with parmigiano-reggiano has so much flavor and is so easy.  I thought I would squeeze it in before Easter in case you’re looking for a good side dish.

Why you’ll love this roasted asparagus recipe

• It’s super quick; 
• Seasonal; 
• Flavorful; 
• Elevated enough for an entertaining side dish but easy enough for a weeknight.

Ingredients 

• Pine nuts – are a type of tree nut that are technically seeds. I store them in the freezer since I don’t use them often.  I buy them from ThriveMarket.com for the best price.
• Asparagus – is in season in the Spring even though you may be able to find it year round. Remember that produce tastes better when it’s in season and it’s cheaper. I trim 1/2-inch off the ends of asparagus when I bring it home from the market and store it the fridge in a jar with an inch of water. 
• Garlic – I use a liberal amount of garlic here, but feel free to reduce or omit if you don’t like garlic. Or you can use a garlic oil in place of the olive oil. 
• Lemon zest – adds a beautiful brightness to roasted vegetables. Remember to only zest the yellow skin and not the white bitter pith. 
• Lemon juice – adds a nice acidity to the dish. I usually add this right before serving. 
• Parmigiano-Reggiano cheese – is legit Italian Parmesan cheese that is also aged. I buy a block of it from Costco at a great value.

How to make roasted asparagus? 

1. Set an oven rack in the middle position and preheat the oven to 400°F. Line a rimmed baking sheet with unbleached parchment paper.
2. In a small dry skillet over medium-low heat, toast the pine nuts until golden. Watch carefully and stir frequently as they can burn quickly! Remove from heat. Drizzle with a drop of oil and toss to coat. Season with a pinch of salt. You can leave the pine nuts in the skillet if the skillet is not too hot or transfer to a small plate so they don’t continue to cook. Set aside. You can chop them if you like.
3. Place the asparagus on the prepared sheet pan. Add the garlic, olive oil, and lemon zest and toss well with the asparagus, making sure each spear is evenly coated. Arrange asparagus in an even layer. Season with salt and pepper. Sprinkle with parmesan cheese.
4. Roast the asparagus for 10-12 minutes, until spears are tender. Remove from oven. Transfer to a platter.
5. Drizzle asparagus with lemon juice and pine nuts. Taste and adjust seasoning with salt, pepper and lemon juice, if necessary. Serve hot or room temperature, but don’t add lemon juice until right before serving.

Tips 

• Snap off the tough, bottom ends of the asparagus. Some ends will break longer or shorter than others. They’re too woody to eat, but you can save them for veggie stock. 
• Roasting time will depend on the size of the asparagus. Thin spears will take less time, about 8-10 minutes, whereas thick spears may take 12-16 minutes. 
• Don’t add lemon juice until ready to serve so the asparagus stay looking a vibrant green. 

Substitutions 

• Pine nuts – walnuts, almonds, toasted sesame seeds or pumpkin seeds
• Parmigiano-Reggiano cheese – pecorino (made from sheep’s milk), vegan parmesan, nutritional yeast, or omit.  Another option is to swap in a salty ingredient like capers.

Other recipes you may like: 

*Asparagus Mimosa

*Asparagus Salad with Feta, Walnuts and Mint Vinaigrette

*Asparagus and Spinach Salad with Quinoa

*Asparagus and Artichoke Frittata

*Spring Green Pasta with Asparagus and Peas 

*Creamy, Dairy-Free Asparagus Soup

If you give this roasted asparagus recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! Subscribe for free to my site for the latest recipes,  updates and things I’m loving lately.  If you enjoy this recipe, I taught it last year in my online class!  Give me an hour a month, and I’ll make you a better, healthier cook!

 

 

 

 

 

 

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A post shared by Pamela Salzman (@pamelasalzman)

Roasted Asparagus with Garlic, Lemon, Pine Nuts and Parmigiano-Reggiano

Pamela

5 from 1 vote

Print Recipe

Servings 6 -8

Ingredients

  

1x2x3x

• ¼ cup pine nuts
• 2 pounds asparagus ends trimmed
• 6 garlic cloves minced (chop or slice if your oven runs hot)
• 4-5 Tablespoons unrefined cold-pressed extra-virgin olive oil
• 1 ½ Tablespoons lemon zest
• 1 ½ teaspoons sea salt + additional for the nuts
• ½ teaspoon ground black pepper
• ½ cup shredded or grated Parmigiano-Reggiano cheese or more to taste
• 1 ½ Tablespoons freshly squeezed lemon juice

Instructions

 

• Set an oven rack in the middle position and preheat the oven to 400°F. Line a rimmed baking sheet with unbleached parchment paper.
• In a small dry skillet over medium-low heat, toast the pine nuts until golden. Watch carefully and stir frequently as they can burn quickly! Remove from heat. Drizzle with a drop of oil and toss to coat. Season with a pinch of salt. You can leave the pine nuts in the skillet if the skillet is not too hot or transfer to a small plate so they don’t continue to cook. Set aside. You can chop them if you like.
• Place the asparagus on the prepared sheet pan. Add the garlic, olive oil, and lemon zest and toss well with the asparagus, making sure each spear is evenly coated. Arrange asparagus in an even layer. Season with salt and pepper. Sprinkle with parmesan cheese.
• Roast the asparagus for 10-12 minutes, until spears are tender. Remove from oven. Transfer to a platter.
• Drizzle asparagus with lemon juice and pine nuts. Taste and adjust seasoning with salt, pepper and lemon juice, if necessary. Serve hot or room temperature, but don’t add lemon juice until right before serving.

Notes

Leftovers are great chopped into bite-size pieces and tossed with pasta and a little pasta water or added to quinoa or rice.

Tried this recipe?Let us know how it was!