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Tuscan-Style Roasted Asparagus Recipe
Tuscan-Style Roasted Asparagus Recipe photo by Taste of Home
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Tuscan-Style Roasted Asparagus Recipe

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This is especially wonderful when locally grown asparagus is in season and so easy for celebrations because you can serve it hot or cold. —Jannine Fisk, Malden, Massachusetts
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES: 8 servings

Ingredients

  • 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

Nutritional Facts

1 serving: 95 calories, 8g fat (2g saturated fat), 3mg cholesterol, 294mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.

Directions

  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.
Originally published as Tuscan-Style Roasted Asparagus in Taste of Home February/March 2013


Reviews for Tuscan-Style Roasted Asparagus

AVERAGE RATING
(46)
RATING DISTRIBUTION
5 Star
 (41)
4 Star
 (3)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
poolpaleb User ID: 8807912 247962
Reviewed May. 7, 2016

"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"

MY REVIEW
shannondobos User ID: 5115022 247269
Reviewed Apr. 19, 2016

"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."

MY REVIEW
skywaitress User ID: 5434571 246469
Reviewed Apr. 2, 2016

"I made this twice this week! It was so good with the Easter ham we had no leftovers. So I made it again just to satisfy my craving for it! Best asparagus recipe yet! I actually doubled the recipe on Easter! Thanks for a great recipe!"

MY REVIEW
2015Angel User ID: 8616161 246425
Reviewed Apr. 1, 2016

"Sent this recipe to my daughter as her part of my Easter dinner. It was a great hit and takes so little prep time that I was envious."

MY REVIEW
carmsm1 User ID: 8819007 246125
Reviewed Mar. 27, 2016

"A little less lemon juice or grated lemon peel"

MY REVIEW
dawnrosanne User ID: 1014810 245671
Reviewed Mar. 19, 2016

"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."

MY REVIEW
crouchcrew User ID: 7531123 245601
Reviewed Mar. 17, 2016

"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."

MY REVIEW
PageRD User ID: 5881442 230962
Reviewed Aug. 9, 2015

"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."

MY REVIEW
kckamargo63 User ID: 7981779 230544
Reviewed Aug. 1, 2015

"Great recipe! It went really fast!"

MY REVIEW
Mellott User ID: 6879262 226550
Reviewed May. 18, 2015

"Tried this tonight using fresh asparagus from my garden. Excellent! Definitely a keeper."

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