The magic of this recipe lies in its simplicity. When roasted at a high temperature, asparagus transforms into something truly special. Its tips turn lightly crisp, its stalks tender, and the flavor intensifies into a sweeter, richer version of itself. Add to that the golden toasted pine nuts – buttery, crunchy, and aromatic – and you already have a combination worth celebrating. The final touches of lemon zest and fresh parsley bring brightness and balance, making the flavors come alive with every bite.
What I love about roasted asparagus with toasted pine nuts is its versatility. It pairs beautifully with grilled salmon, roasted chicken, or a simple pasta dish. It looks striking as part of a holiday spread, yet it’s also the sort of dish you can make on a quiet evening when you want something a little more refined. And because it is naturally plant-based, it fits seamlessly into a table shared with a variety of dietary preferences.
This is proof that you don’t need complicated steps or a long list of ingredients to create something memorable. A handful of quality ingredients, roasted and combined with care, is all it takes. Recipes like this remind me that late summer cooking should always be unfussy, full of flavor, and endlessly satisfying.
xRoasted Asparagus with Toasted Pine Nuts
Equipment
- Sharp knife
- Baking Sheet
- Skillet
Ingredients
- 2 lbs asparagus 900g
- 1 tablespoon olive oil
- ½ cup pine nuts 70g
- Zest of 1 lemon
- ¼ cup chopped fresh parsley 15g
- Salt and black pepper
Instructions
- Preheat the oven to 450ºF / 230ºC degrees.
- Lay the trimmed asparagus on a baking sheet and toss with the olive oil. Season with salt and pepper. Roast for around 20 minutes until tender and beginning to brown.
- Meanwhile, place the pine nuts into a dry pan over medium heat. Cook, shaking the pan regularly, for 3 to 4 minutes until toasted and fragrant.
- Remove the pine nuts into a bowl and toss with the lemon zest and parsley.
- Transfer the roasted asparagus to a serving platter and scatter over the pine nut mixture. Finish with a little more salt and cracked black pepper before serving.
Did you make this recipe?
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