Roasted Asparagus – Part Two

Early on with this blog, I spent a weekend at my mom’s and I made most of the meals. Hungry for posts, I wrote them up and added this great vegetable side as a mention on one of the posts.

Here it is in all its glory.

I added a little prosciutto to what the recipe had. Leave it out for Kosher and vegetarian options.

I used dried parsley.

Ready to be roasted.

When there was five minutes left, I sprinkled on some chopped prosciutto. With three minutes left, I added the pine nuts and parsley.

Roasted Asparagus

Cook Time: 15 min | Makes: — | Difficulty: Easy

Ingredients:

• 2 pounds trimmed asparagus

• 1 tablespoon olive oil

• Salt

• Pepper

• 1/3 cup pine nuts

• 1/2 cup chopped parsley

• Zest of 1 lemon

Directions:

Toss 2 pounds trimmed asparagus, 1 tablespoon olive oil, and salt and pepper on a baking sheet. Roast at 450 degrees F until lightly browned, 15 minutes. Mix 1/3 cup toasted pine nuts, 1/2 cup chopped parsley, the grated zest of 1 lemon, and salt and pepper. Sprinkle over the asparagus.

Source:http://www.foodnetwork.com/recipes/food-network-kitchens/roasted-asparagus-recipe/index.html