Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • Heat oven to 400°F and line a large sheet pan with aluminum foil.
  • Place the asparagus, pine nuts, garlic slices and sun-dried tomatoes on the foil.
  • 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.
  • Bake 15-17 minutes (depending on the thickness) or until asparagus is just tender but not overcooked.
  • Drizzle the cooked asparagus with the remaining 1 tablespoons lemon juice and sprinkle with the grated cheese and lemon zest.
  • Toss gently to combine and…
  • Enjoy!