Lemony Asparagus With Pine Nuts and Parmesan

Lemony Asparagus With Pine Nuts and Parmesan
Anna Williams
Spring asparagus gets a savory bite from salty Parmesan shavings; toasted pine nuts add a little crunch.

Get the recipe.
Serves 4
preparation
15
minutes
cooking
20
minutes

Ingredients

2
tablespoons
pine nuts
2
tablespoons
olive oil
2
pounds
asparagus (2 bunches), trimmed and cut into 2-inch pieces
kosher salt and black pepper
1
teaspoon
thinly sliced lemon zest
1
ounce
Parmesan, shaved

Directions

  1. Heat oven to 350° F. Spread the pine nuts on a rimmed baking sheet and toast, tossing once, until golden, 4 to 5 minutes.
  2. Heat the oil in a large skillet over medium heat. Add the asparagus and ¼ teaspoon each salt and pepper and cook, tossing occasionally, until tender, 4 to 6 minutes. Add the pine nuts and toss to combine. Sprinkle with the lemon zest and Parmesan.

 

Charlyne Mattox
May 2012

Nutritional Information

  • Per Serving
  • Calories 149
  • Fat 12 g
  • Sat Fat 2 g
  • Cholesterol 5 mg
  • Sodium 249 mg
  • Protein 6 g
  • Carbohydrate 5 g
  • Sugar 2 g
  • Fiber 3 g
  • Iron 3 mg
  • Calcium 132 mg
What does this mean? See Nutrition 101.