Oven Roasted Asparagus with Sun Dried Tomatoes and Parmesan
—·American
Ingredients
- 1½ pounds fresh asparagus (trimmed)
- 3 tablespoons pine nuts
- 3 garlic cloves (very thinly sliced)
- ¾ cup 6 ounces sun-dried tomatoes (California Sun Dry Sundried Tomatoes, Julienne cut with herbs works well)
- 3 tablespoons olive oil (divided)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons (lemon juice (juice of 2 lemons), divided)
- ¼ cup grated Parmesan cheese
- Zest of 1 lemon
Instructions
7 steps
- 1
Heat oven to 400°F and line a large sheet pan with aluminum foil.
- 2
Place the asparagus, pine nuts, garlic slices and sun-dried tomatoes on the foil.
- 3
In a small bowl, whisk together 2 tablespoons oil, salt, black pepper and 1 tablespoon lemon juice. Pour the oil mixture over the ingredients on the sheet pan and toss gently to coat.
- 4
Bake 15-17 minutes (depending on the thickness) or until asparagus is just tender but not overcooked.
17 min - 5
Drizzle the cooked asparagus with the remaining 1 tablespoons lemon juice and sprinkle with the grated cheese and lemon zest.
- 6
Toss gently to combine and…
- 7
Enjoy!
Progress
0 / 7 steps
Nutrition
Per serving (based on 6 servings)
Calories
176cal
Protein
6.0g
Carbs
14.0g
Fat
12.0g
Fiber
4.0g
Sugar
7.0g
Sodium
488mg
Saturated Fat
2.0g
