Lemon Garlic Asparagus (The Spring Side You’ll Make on Repeat)
This lemon garlic asparagus is one of my favorite ways to celebrate spring vegetables. The tender spears roast quickly in the oven and get a flavorful finish from bright lemon juice, toasted pine nuts, and a dusting of Parmigiano-Reggiano. It’s the perfect side dish for a spring brunch, Easter dinner, or casual weeknight dinner.
Rating
5 stars (1 reviews)
Ingredients
¼ cup pine nuts
2 pounds asparagus (ends trimmed)
6 garlic cloves (minced (chop or slice if your oven runs hot))
½ cup shredded or grated Parmigiano-Reggiano cheese or more to taste
1 ½ Tablespoons freshly squeezed lemon juice
Steps
Set an oven rack in the middle position and preheat the oven to 400°F. Line a rimmed baking sheet with unbleached parchment paper.
In a small dry skillet over medium-low heat, toast the pine nuts until golden. Watch carefully and stir frequently as they can burn quickly! Remove from heat. Drizzle with a drop of oil and toss to coat. Season with a pinch of salt. You can leave the pine nuts in the skillet if the skillet is not too hot or transfer to a small plate so they don’t continue to cook. Set aside. You can chop them if you like.
Place the asparagus on the prepared sheet pan. Add the garlic, olive oil, and lemon zest and toss well with the asparagus, making sure each spear is evenly coated. Arrange asparagus in an even layer. Season with salt and pepper. Sprinkle with parmesan cheese.
Roast the asparagus for 10-12 minutes, until spears are tender. Remove from oven. Transfer to a platter.
Drizzle asparagus with lemon juice and pine nuts. Taste and adjust seasoning with salt, pepper and lemon juice, if necessary. Serve hot or room temperature, but don’t add lemon juice until right before serving.
Reviews
Lisa on 2023-04-09 (5 stars): Hi Pamela. Also made this for Easter lunch today and we loved it. I usually don't add the cheese or the nuts, but they were welcomed additions. Thanks!
