Asparagus With Pine Nuts Recipes

ASPARAGUS WITH PROSCIUTTO AND PINE NUTS

Steps:

• Melt butter in a skillet over medium heat; cook and stir the prosciutto, garlic, and pine nuts in the melted butter until the garlic is fragrant and the nuts begin to turn brown, about 2 minutes. Stir in the lemon juice.
• Bring a pot filled with lightly salted water to boil. Gently boil the asparagus until the bright green and barely tender, about 3 minutes; drain. Add the asparagus to the prosciutto mixture and toss to mix evenly. Season with salt and pepper; serve hot.

TUSCAN-STYLE ROASTED ASPARAGUS

Steps:

• Preheat oven to 400°. Place the asparagus, tomatoes and pine nuts on a foil-lined 15x10x1-in. baking pan. Mix 2 tablespoons oil, garlic, salt and pepper; add to asparagus and toss to coat. , Bake 15-20 minutes or just until asparagus is tender. Drizzle with remaining oil and the lemon juice; sprinkle with cheese and lemon aest. Toss to combine.

ROASTED ASPARAGUS WITH PINE NUTS, PARMESAN AND BALSAMIC GLAZE

Steps:

• Preheat oven to 425 degrees.
• Break off the woody ends of the asparagus and place in a large bowl.
• Toss the asparagus with the olive oil to coat.
• Spread the asparagus on a baking sheet in a single layer. Sprinkle with salt and pepper
• Roast in the oven for 10 minutes or until tender.
• While the asparagus is roasting, pour the balsamic vinegar in a small saucepan and bring to a boil over medium-high heat.
• Stirring constantly, cook the vinegar until reduced by half. Turn off the heat and set aside.
• Transfer the asparagus to a serving dish. Sprinkle with the pine nuts and parmesan cheese.
• Drizzle the balsamic vinegar over the asparagus and serve.

ASPARAGUS WITH CRANBERRIES AND PINE NUTS

Steps:

• Break off or trim the woody ends from the asparagus and discard. Set the spears aside.
• Heat the olive oil in a skillet over medium heat. Stir in the pine nuts, cranberries, and salt. Cook and stir until the pine nuts start to look translucent, 5 to 6 minutes. Add the asparagus spears and cook, adding a little more olive oil if needed, until stalks are bright green and tender, about 5 to 8 minutes. Serve on a platter with the cranberries and nuts spooned over the top of the asparagus.

ROASTED ASPARAGUS

Steps:

• Toss 2 pounds trimmed asparagus, 1 tablespoon olive oil, and salt and pepper on a baking sheet. Roast at 450 degrees F until lightly browned, 15 minutes. Mix 1/3 cup toasted pine nuts, 1/2 cup chopped parsley, the grated zest of 1 lemon, and salt and pepper. Sprinkle over the asparagus.

ROASTED ASPARAGUS WITH PINE NUTS

Steps:

• Preheat oven to 350 degrees.
• Spread pine nuts in a small baking pan and toast in the oven until golden and fragrant, 7 to 10 minutes.
• Transfer to a small bowl to cool.
• Increase oven temperature to 450 degrees.
• Snap off the tough ends of asparagus.
• Toss the asparagus with shallot, oil, 1/8 teaspoon salt and pepper.
• Spread in a single layer on a large baking sheet with sides.
• Roast, turning twice, until the asparagus is tender and browned, 10 to 15 minutes.
• Meanwhile, bring vinegar and the remaining 1/8 teaspoon salt to a simmer in a small skillet over medium-high heat.
• Reduce heat to medium-low and simmer, swirling the pan occasionally, until slightly syrupy and reduced to 1 tablespoon, about 5 minutes.
• To serve, toss the asparagus with the reduced vinegar and sprinkle with the pine nuts.

ROASTED ASPARAGUS WITH PROSCIUTTO, PINE NUTS AND SHAVED PARMESAN

Steps:

• Preheat the oven to 350 degrees F.
• Place the asparagus, prosciutto, Parmesan and pine nuts in a large baking dish or on a baking sheet. Drizzle with the olive oil and season with salt and pepper (light on the salt, as prosciutto and Parm are salty). Toss together all the ingredients to evenly incorporate.
• Bake until the prosciutto and cheese are crisp, about 12 minutes.

ASPARAGUS WITH PINE NUTS

Steps:

• Prepare asparagus by snapping off tough ends and rinsing under cool water. Steam until bright green and still slightly crisp, about 5 minutes.
• Toss in olive oil and sprinkle with lemon, salt, and pepper to taste. Garnish with pinenuts and Parmesan cheese.