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
- 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 lemon juice; sprinkle with cheese and lemon peel. Toss to combine. Yield: 8 servings.
Reviews for Tuscan-Style Roasted Asparagus(17)
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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.
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