This asparagus recipe is one of my main go-to’s for dinner guests. It is SO easy and looks very decadent. It has the perfect amount of olive oil (yummmm I just cannot get enough) and roasted pine nuts with the melted Parmesan….oh goodness, y’all! This is tasty! And healthy because it is a vegetable too right?! This dish is perfect for your last minute dinner guest and it looks like you invested way more time into it…no one has to know this took 15 minutes max including cooking time, do they?! 

Pine Nut and Parmesan Roasted Asparagus

Preheat the oven to 350 degrees F and line a baking pan with parchment paper. 

Trim your asparagus at the root ends and spread them on the baking pan. Season the asparagus with salt and pepper. Sprinkle pine nuts on top of the asparagus and drizzle the asparagus in olive oil. Place thin slices of lemon on top of the asparagus. Bake for 10 minutes or until tender. Remove the asparagus from the oven. Sprinkle parmesan cheese generously over the asparagus and return to the oven for 2-3 minutes. Remove from the oven, serve warm, and enjoy!!

asparagus four

 

Pine Nut and Parmesan Roasted Asparagus
Serves 4
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Prep Time
5 min
Cook Time
15 min
Prep Time
5 min
Cook Time
15 min
Ingredients
  1. 1 lb of asparagus spears
  2. Salt and pepper to taste
  3. 1/4 cup of pine nuts
  4. 2 tbs of olive oil
  5. 1 lemon, thinly sliced
  6. 1/2 cup of Parmesan cheese
Instructions
  1. Preheat the oven to 350 degrees F and line a baking pan with parchment paper.
  2. Trim the asparagus spears at the root ends and spread them on the baking pan.
  3. Season the asparagus with salt and pepper.
  4. Sprinkle pine nuts on top of the asparagus and drizzle the asparagus in olive oil.
  5. Place thin slices of lemon on top of the asparagus.
  6. Bake for 10 minutes or until tender. Remove the asparagus from the oven.
  7. Sprinkle Parmesan cheese generously over the asparagus and return to the oven for 2-3 minutes.
  8. Remove, serve warm, and enjoy!
The Everyday Hostess https://www.theeverydayhostess.com/

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2 Comments

    • Kate Jolliffe

      Thanks, Rachel!!! I was thinking about you when I wrote this post!!

      xoxoxo

      Kate