Tuscan-Style Roasted Asparagus Recipe
- 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 peel
- 1. 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.
- 2. Bake 15-20 minutes or just until asparagus is tender. Drizzle with remaining oil and the lemon juice; sprinkle with cheese and lemon peel. Toss to combine. Yield: 8 servings.
1 serving: 95 calories, 8g fat (2g saturated fat), 3mg cholesterol, 294mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 3g protein Diabetic Exchanges: 1 vegetable, 1 fat.
Reviews for Tuscan-Style Roasted Asparagus
"I really enjoyed this recipe for many reasons. It was quite easy to make, delicious, beautiful presentation and one that I am sharing with my special friends that I consider are gourmet cooks. My only problem with this recipe is that it is so good that it would only serve 4 people. I am enjoying many recipes on this web site but this has been the best recipe so far.I give it 5 stars"
"I cannot rave enough about this recipe! It is so simple, and just so amazing. I didn't have pine nuts so I made without, and it was still delicious. I ate the leftovers cold the next day, right out of the fridge. I can't believe there were even any leftovers! This will be a regular part of my side-dish rotation."
"A little less lemon juice or grated lemon peel"
"Perfect for Easter or any holiday! I never liked asparagus until I fixed it like this! I do not add salt to it; it's not necessary."
"Absolutely delicious. The salt settled to the bottom of my bowl and got some spots too salty. I would pour the oil over and mix the salt and pepper separately and then sprinkle that mixture over to cover it evenly."
"I've only recently acquired a taste for asparagus. This is the best recipe I've tried yet. I really enjoyed the asparagus and tomatoes together. The hint of lemon, the kosher salt, and the creaminess of the parmesan really enhanced the vegetables. I used slivered almonds rather than pine nuts."
"Great recipe! It went really fast!"
"Tried this tonight using fresh asparagus from my garden. Excellent! Definitely a keeper."
"Delicious as is!"
"Excellent. I have been cooking asparagus in a similar way, but the tomatoes go nicely with it."
"This was easy to prepare in advance and my husband and I both loved it. This will be one of our spring favorites during asparagus season."
"Really enjoyed this vegetable dish. We were only 4 at the table but we LOVE asparagus. I had to cut out the sodium so I substituted Mrs. Dash original. Low or no sodium is the way I have to cook in our home, so I just do. I only used half of the parmesan. Clean up was nice & easy too."
"Everyone raved about this a atEser dinner."
"This is a pretty side dish and very delicious. It always gets lots of positive comments."
"Fantastic! Something like a 5-star restaurant would serve."
"I never liked asparagus until my husband started grilling it, now I love it (roasted too). It totally changes/enhances the flavor. The addition of tomatoes is wonderful & very pretty.Thanks for the inspiration"
"Very delicious. The only thing I changed was I used way less parmesan cheese because not everyone at our gathering is a fan. I got many rave reviews and will most likely make this again."
"I made this a few weeks ago for a family gathering and it was a hit, even with those who aren't big veggie eaters. I like the fact that the asparagus is baked, and the preparation was simple. Great recipe!"
"Nothing needs to be changed with this meal. Absolutely perfect! My husband even went back for seconds!"
"I liked the idea of this, but wasn't crazy about the outcome. Seems like we simply prefer raosted asparagus on it's own."
"Started out by following the recipe but now sometimes vary it somewhat. Still love it."
"Deliscious, A hit with even my 'not so' fans of Asparagus. Will definitely make again!! 5 stars!"
"These were very good, I didn't have pine nuts on hand so I made this minus the nuts and it was very good."
"Not a fan of asparagus but I really liked this recipe and it's so easy to make!"
"15 minutes is way overcooked! And don't half the cherry tomatoes. The combination of flavors is very good! I've made it twice, tweeking as I go."
"LOVE this recipe, it is so good hot or cold!"
"I made this for a small, outdoor gathering in June and it was a definite hit. I served it cold; but am anxious to try it hot, as well. Definitely a keeper!"
"The best recipe EVER!! my family doesn't asparagus but after this recipe they ask me t0 make it at least 2 a week. I am glad I found it!"
"Absolutely magnificent. The lemon zest really brightened the dish. I used both yellow and red grape tomatoes which made the platter beautiful."
"This dish is wonderful! My daughter thought it was even better cold! It's a keeper."
"This dish is absolutely DELICIOUS!!!!! I love the pine nuts in this dish. I wouldn't change an ingredient in this recipe. My husband loved it also. It's really only enough for three people,because its so good,that you want big servings."
"Perfect! Except I find the pine nuts very optional."
"This recipe is delicious! I made it for a family dinner and received compliments on this dish from everyone at the table."
"I need is tonight for a side dish but it was so delicious I ended up eating the entire thing for an entire meal."
"Loved the flavor of this dish. The only change I would make is to leave the grape tomatoes whole because they tend to make the dish juicy and I wanted the roasted flavor. But loved the recipe."
"Delicious and easy to make."