What a great recipe.....
enjoy
hugs,
peg
Tuscan-Style Roasted Asparagus
This is especially wonderful when locally grown asparagus is in season and so easy for celebrations because you can serve it hot or cold. —Jannine Fisk, Malden, Massachusetts
8 ServingsPrep: 20 min. Bake: 15 min.
Ingredients
1-1/2 pounds fresh asparagus, trimmed
1-1/2 cups grape tomatoes, halved
3 tablespoons pine nuts
3 tablespoons olive oil, divided
2 garlic cloves, minced
1 teaspoon kosher salt
1/2 teaspoon pepper
1 tablespoon lemon juice
1/3 cup grated Parmesan cheese
1 teaspoon grated lemon peel
Directions
Preheat oven to 400°. Place the asparagus, tomatoes and pine nuts
on a foil-lined 15x10x1-in. baking pan. Mix 2 tablespoons oil,
garlic, salt and pepper; add to asparagus and toss to coat.
Bake 15-20 minutes or just until asparagus is tender. Drizzle with
remaining oil and lemon juice; sprinkle with cheese and lemon peel.
Toss to combine. Yield: 8 servings.
Nutrition Facts: 1-1/2 fat, 1 vegetable.
Recipe source: Taste of Home Magazine, February/March, 2013, submitted by Jannine Fisk of Malden, Ma.
http://www.tasteofhome.com/Recipes/Tuscan-Style-Roasted-Asparagus
enjoy
hugs,
peg
Tuscan-Style Roasted Asparagus
This is especially wonderful when locally grown asparagus is in season and so easy for celebrations because you can serve it hot or cold. —Jannine Fisk, Malden, Massachusetts
8 ServingsPrep: 20 min. Bake: 15 min.
Ingredients
1-1/2 pounds fresh asparagus, trimmed
1-1/2 cups grape tomatoes, halved
3 tablespoons pine nuts
3 tablespoons olive oil, divided
2 garlic cloves, minced
1 teaspoon kosher salt
1/2 teaspoon pepper
1 tablespoon lemon juice
1/3 cup grated Parmesan cheese
1 teaspoon grated lemon peel
Directions
Preheat oven to 400°. Place the asparagus, tomatoes and pine nuts
on a foil-lined 15x10x1-in. baking pan. Mix 2 tablespoons oil,
garlic, salt and pepper; add to asparagus and toss to coat.
Bake 15-20 minutes or just until asparagus is tender. Drizzle with
remaining oil and lemon juice; sprinkle with cheese and lemon peel.
Toss to combine. Yield: 8 servings.
Nutrition Facts: 1-1/2 fat, 1 vegetable.
Recipe source: Taste of Home Magazine, February/March, 2013, submitted by Jannine Fisk of Malden, Ma.
http://www.tasteofhome.com/Recipes/Tuscan-Style-Roasted-Asparagus