Pumpkin lattes and apple crisp mean fall.
Hearty soups filled with cabbage and potatoes bring memories of saying warm in winter.
Strawberries and fresh basil make me think of summer.
Munching on long asparagus stalks is what makes me think of flowers blooming and longer days in spring.
While the season of asparagus is short-lived, I feel like that just adds to why I love this vegetable so much. Whether it’s in savory crepes or a quick and easy naan flatbread I just can’t get enough of these green stalks.
This is the perfect dish that truly lets the delicious flavors and textures of asparagus shine.
Roasted Asparagus and Pine Nuts
Adapted from Food Network
Keywords: roast appetizer side vegetarian vegan asparagus nuts spring
- 1 bunch asparagus, trimmed
- 1 tbs. olive oil
- Salt and pepper, to taste
- 1/3 cup pine nuts
- Parsley, to taste
- Lemon juice and zest from one lemon
Preheat oven to 375. Toss asparagus with olive oil, salt and pepper. Place in oven and roast 15-20 minutes, until tender and lightly browned.
Meanwhile, place pine nuts in small skillet over medium heat and cook about 2 minutes, stirring frequently, until toasted. Set aside.
Mix asparagus with toasted pine nuts, parsley and lemon juice and zest. Serve and enjoy.
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~What’s your favorite seasonal food?