xRoasted Asparagus with Toasted Pine Nuts
This cream of asparagus soup is light, fresh, and velvety smooth, ready in just 25 minutes. A perfect spring starter or light meal, especially when served with cheesy focaccia bread.
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.
