Roasted Asparagus With Pine Nuts Recipes

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TUSCAN-STYLE ROASTED ASPARAGUS



Tuscan-Style Roasted Asparagus image

This is especially wonderful when locally grown asparagus is in season and so easy for celebrations because you can serve it hot or cold. This is how to bake asparagus. -Jannine Fisk, Malden, Massachusetts

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 10

1-1/2 pounds fresh asparagus, trimmed
1-1/2 cups grape tomatoes, halved
3 tablespoons pine nuts
3 tablespoons olive oil, divided
2 garlic cloves, minced
1 teaspoon kosher salt
1/2 teaspoon pepper
1 tablespoon lemon juice
1/3 cup grated Parmesan cheese
1 teaspoon grated lemon zest

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.

Nutrition Facts : Calories 95 calories, Fat 8g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 294mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

ROASTED ASPARAGUS WITH PINE NUTS



Roasted Asparagus With Pine Nuts image

Make and share this Roasted Asparagus With Pine Nuts recipe from Food.com.

Provided by Charlotte J

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons pine nuts
1 1/2 lbs asparagus
1 shallot, thinly sliced
2 teaspoons extra virgin olive oil
1/4 teaspoon salt, divided
fresh ground pepper, to taste
1/4 cup balsamic vinegar

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.

Nutrition Facts : Calories 103.4, Fat 5.5, SaturatedFat 0.6, Sodium 173.6, Carbohydrate 11.1, Fiber 3.6, Sugar 4.8, Protein 4.9

TUSCAN-STYLE ROASTED ASPARAGUS



Tuscan-Style Roasted Asparagus image

I was looking through my new Taste of Home Magazine, and came across this recipe. My family loves asparagus, and I think this will be a perfect side dish for my Easter dinner this year. Photo: Taste of Home-March/2013 issue

Provided by Carol Perricone

Categories     Vegetables

Time 35m

Number Of Ingredients 10

1 1/2 lb fresh asparagus, trimmed
1 1/2 c grape tomatoes, halved
3 Tbsp pine nuts
3 Tbsp olive oil, divided
2 garlic cloves, minced
1 tsp kosher salt
1/2 tsp pepper
1 Tbsp lemon juice
1/3 c grated parmesan cheese
1 tsp grated lemon peel

Steps:

  • 1. Preheat oven to 400 degrees. Put asparagus, tomatoes and pine nuts on a foil-lined 15x10x1 inch baking pan. Mix 2 tablespoons oil, garlic, salt and pepper; toss with asparagus.
  • 2. Bake for 15-20 minutes or unil asparagus is just tender. Drizzle with remaining oil and lemon juice; sprinkle with parmesan cheese and lemon peel. Toss to combine. Enjoy

ROASTED ASPARAGUS WITH PROSCIUTTO, PINE NUTS AND SHAVED PARMESAN



Roasted Asparagus with Prosciutto, Pine Nuts and Shaved Parmesan image

Provided by Marcela Valladolid

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 6

24 medium-thick asparagus spears (about 2 pounds), trimmed and peeled
5 slices prosciutto, cut into 1/4-inch strips
1/2 cup shaved Parmesan
1/4 cup pine nuts
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper

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.

ROASTED ASPARAGUS



Roasted Asparagus image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Number Of Ingredients 0

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.

Nutrition Facts : Calories 154 calorie, Fat 11 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 154 milligrams, Carbohydrate 11 grams, Fiber 5 grams, Protein 7 grams, Sugar 5 grams

LEMON-ROASTED ASPARAGUS



Lemon-Roasted Asparagus image

When it comes to fixing asparagus, I think it's hard to go wrong. The springy flavors in this easy recipe burst with every bite. -Jenn Tidwell, Fair Oaks, California

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 6

2 pounds fresh asparagus, trimmed
1/4 cup olive oil
4 teaspoons grated lemon zest
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Preheat oven to 425°. Place asparagus in a greased 15x10x1-in. baking pan. Mix remaining ingredients; drizzle over asparagus. Toss to coat. Roast until crisp-tender, 8-12 minutes.

Nutrition Facts : Calories 75 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 154mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

PARMESAN ROASTED ASPARAGUS



Parmesan Roasted Asparagus image

Provided by Ina Garten

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 6

2 1/2 pounds fresh asparagus (about 30 large)
2 tablespoons good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan
2 lemons cut in wedges, for serving

Steps:

  • Preheat the oven to 400 degrees F.
  • If the stalks of the asparagus are thick, peel the bottom 1/2 of each. Lay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until tender. Sprinkle with the Parmesan and return to the oven for another minute. Serve with lemon wedges.

GARLIC-ROASTED ASPARAGUS



Garlic-Roasted Asparagus image

Provided by Emeril Lagasse

Categories     side-dish

Time 35m

Yield 2 pounds, 8 to 10 servings

Number Of Ingredients 9

1/4 pound prosciutto, thinly sliced
2 pounds asparagus, tough ends trimmed, rinsed and patted dry
Salt
Freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons minced garlic
2 teaspoons fresh lemon juice
1/4 cup pine nuts
3 hard-boiled eggs, sliced

Steps:

  • Preheat the oven to 350 degrees F.
  • Place asparagus in a baking dish and season with salt and pepper.
  • Heat a small saute pan over medium heat. Add olive oil and garlic and then lemon juice and pine nuts. Toast until nuts begin to brown slightly. Remove from heat and drizzle over asparagus. Roast in the oven until just cooked. Serve warm or at room temperature with eggs and prosciutto.

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