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Oven-Roasted Asparagus with Pine Nuts and Shaved Parmesan Cheese

From the book As Fresh As It Gets by Christian Gaudreault and Star Spilos

Introduction

Whether your asparagus spears are thin or thick, you need to trim the stem ends, which can be tough, by snapping off the last 1 1/2 inches. This recipe oven-roasts them, but in summer, you can fire up the barbecue and grill them.

Ingredients

	1	lb. asparagus, ends trimmed
	1 to 2	Tbsp. olive oil
	~	Salt and freshly ground pepper
	¼	cup pine nuts, toasted (see Note)
	¼	cup or 2 ounces shaved Parmesan cheese

Steps

Preheat oven to 350 degrees.
On a baking tray, arrange the asparagus, drizzle with olive oil, and season with salt and pepper. Bake for 15 to 20 minutes, or until tender.
Remove from oven. Place asparagus on a platter and sprinkle with the toasted pine nuts and cheese.

Notes

To roast pine nuts, place the nuts on a baking tray in a 350-degree oven for 8 to 10 minutes, or until golden brown.

Culinate editor’s note: Drizzle a little balsamic vinegar or vincotto over the cooked asparagus, if you like.

This content is from the book As Fresh As It Gets by Christian Gaudreault and Star Spilos.

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