Tuesday, August 13, 2013

Citrus Roasted Asparagus with Parmesan & Toasted Pine Nuts

I took a few weeks off from food blogging this summer to recharge my batteries. We only get a few warm months here in Boston, I take full advantage of them. Before I went on a blogging vacation, I made this asparagus recipe. It's good hot, warm or room temperature. Alongside some fluffy scrambled eggs, it's a nice breakfast, lunch or brunch entree. The citrus adds sparkle. The toasted pine nuts give some crunch and warmth, creating a balanced dish. If you're vegan or dairy-free, it's just as good without the Parmesan.

Citrus Roasted Asparagus Recipe


  • 2 bunches of asparagus. I used thin. Remove the tough bottom part of the stem.
  • 3 tablespoons of pine nuts, toasted
  • Zest and juice of one meyer lemon or one tangerine or one small orange
  • Extra virgin olive oil for cooking. I used unfiltered.
  • Grated Parmesan cheese. I used Grana Padano. (optional) 
  • Sea salt and freshly cracked pepper


Preheat the oven to 375. Line an large baking pan with foil and drizzle some olive oil on it. Put the asparagus on the pan, sprinkle on some salt, pepper, more olive oil and the citrus zest of your choice. Toss everything to coat. Line the asparagus in a single layer on the pan and roast for about 30 minutes or until tender.

While the asparagus are roasting, toast the pine nuts in a nonstick pan until golden brown. Once the asparagus are done, toss with the toasted pine nuts, citrus juice and Parmesan. Alternately, toss the asparagus with the citrus juice and then arrange them on a serving platter and sprinkle on the pine nuts and Parmesan. Serve and enjoy!

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