Roasted Asparagus with Pine Nuts

 

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!

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