Roasted Asparagus with Pine Nuts

I have a handful of side dishes I keep in rotation at our house but recently I’ve been looking to changes things up and find some new additions. With asparagus season in its prime, this seemed like a good place to start. I came across this recipe in Food Network Magazine years ago, under Weeknight/Easy Sides, ripped it out but it has remained in a pile with other recipes I want to try until this week. It’s simple, with 6 ingredients and goes with just about anything.

Xx, Heather


2 lbs trimmed asparagus

1 T. olive oil


1/3 C pine nuts

1/2 C parsley, chopped

Zest from 1 lemon


1.Preheat oven to 450 degrees.

2. Toss asparagus in olive oil, arrange in a single layer on baking sheet and season with salt/pepper.

3. Roast until lightly browned, about 15 minutes.

4. While the asparagus roasts, toast the pine nuts in a dry skillet, over medium-low heat. Stir frequently until golden in spots. (Tip – these can burn quickly, keep them moving)

5. Mix the toasted pine nuts, parsley, lemon zest, and salt/pepper.

6. When the asparagus is finished, arrange on a platter, sprinkle the toasted pine nut mixture over the top and serve.