Roasted Asparagus with Pine Nuts
1 bunch asparagus, trimmed and washed
2 tbls olive oil
2 tbls pine nuts
2 tbls Parmesan cheese
Preheat the oven to 350℉.
Place asparagus on a baking sheet lined with parchment paper. Drizzle asparagus with olive oil and toss to coat.
Sprinkle pine nuts and Parmesan over asparagus and toss to coat.
Bake for 10-12 minutes or to desired tenderness.
2 servings, 235 calories per serving
Hack: Pine nuts can be stored in an airtight container in the refrigerator for 2 months or in the freezer for 6 months.
Hack: Use leftover pine nuts in Lasagna with Butternut Bechamel.
Hack: Use leftover asparagus to make an omelette for breakfast!