Tuscan-Style Roasted Asparagus Recipe

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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

Read Reviews
5 50 52
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.

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

Directions

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 peel. Toss to combine. Yield: 8 servings.
Originally published as Tuscan-Style Roasted Asparagus in Taste of Home February/March 2013

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.

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

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Reviews forTuscan-Style Roasted Asparagus

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JoanieK53 User ID: 8355717 267371
Reviewed May. 27, 2017 Edited May. 31, 2017

"Tried this even though I didn't have the tomatoes or pine nuts and it was very good and easy. Will definitely make again. Green beans make a good alternative."

MY REVIEW
linton User ID: 1286996 265972
Reviewed May. 15, 2017

"I made this for a side dish this weekend and I just loved it !!! Very easy, pretty and I just loved the pine nuts ! I will definitely make again, although I thought the asparagus was very crunchy . I will cook a little longer next time."

MY REVIEW
annrms User ID: 2649709 263638
Reviewed Mar. 19, 2017 Edited Jun. 16, 2017

"I enjoyed this delectable recipe for asparagus a while ago. I love the combination of colors and textures in this dish. It's definitely a great recipe to wow your guests! It's a keeper!

I made another batch of this recipe using very thin asparagus. Instead of roasting them, I cut them into segments and stir fried them. It was just as wonderful!!"

MY REVIEW
Nancy User ID: 9077044 261188
Reviewed Feb. 12, 2017

"Everyone LOVED this recipe"

MY REVIEW
MarineMom_texas User ID: 31788 260055
Reviewed Jan. 21, 2017

"I prepared this delicious dish tonight and we loved it. It is an easy recipe and cooked along with my meat loaf. I followed the directions except I omitted the grated lemon peel since I did not have any. We will be having this again. I highly recommend this recipe.

Volunteer Field Editor"

MY REVIEW
Kourtnie User ID: 9034123 259589
Reviewed Jan. 12, 2017

"I ADORE this recipe! I've made it several times and get cravings for it. I simply sub out vegan Parmesan for the dairy kind and it's a fantastic vegan dish."

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."

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