| | | | | | | |

Tuscan-Style Roasted Asparagus

Tuscan-Style Roasted Asparagus

I was making a Tuscan-style chicken dinner and wanted to try something different as a side dish. I found an easy Tuscan-style roasted asparagus recipe on Taste of Home that looked perfect. We all loved this delicious side dish, it was easy to prepare and paired nicely with the Tuscan chicken.

Tuscan-Style Roasted Asparagus

Ingredients:

  • 2 tsp olive oil
  • 1/2 lb Asparagus, wooden ends removed
  • Handful of grape tomatoes
  • 1 clove of garlic, minced
  • Zest from 1/2 lemon
  • Pinch of crushed red pepper flakes
  • Sea salt and freshly cracked pepper, to taste
  • 1 tbsp Parmesan, shredded
  • 1 tbsp toasted pine nuts
  • Juice from 1/2 lemon

Tuscan-Style Roasted Asparagus

How to Make Tuscan-Style Roasted Asparagus

Preheat the oven to 400 degrees. Coat a baking dish with cooking spray.

Toss the asparagus and tomatoes with olive oil, garlic, and lemon zest then season with a dash of crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste.

Place into the oven and roast for 12-15 minutes or until the asparagus and tomatoes are tender.

Remove from the oven. Sprinkle the top with parmesan cheese and pine nuts followed by some lemon juice. Serve immediately. Enjoy.

Tuscan-Style Roasted Asparagus

Tuscan-Style Roasted Asparagus

Tuscan-Style Roasted Asparagus

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Course: Sides
Cuisine: Italian
Servings: 4
Author: Pam - For the Love of Cooking

Equipment

Ingredients

  • 2 tsp olive oil
  • Asparagus wooden ends removed
  • Grape tomatoes
  • 1 clove of garlic minced
  • Zest from 1/2 lemon
  • Pinch of crushed red pepper flakes
  • Sea salt and freshly cracked pepper to taste
  • 1 tbsp Parmesan shredded
  • 1 tbsp toasted pine nuts
  • Juice from 1/2 lemon

Instructions

  • Preheat the oven to 400 degrees. Coat a baking sheet with cooking spray.
  • Toss the asparagus and tomatoes with olive oil, garlic, and lemon zest then season with a dash of crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste.
  • Place into the oven and roast for 12-15 minutes or until the asparagus and tomatoes are tender. Remove from the oven.
  • Sprinkle the top with parmesan cheese and pine nuts followed by some lemon juice. Serve immediately. Enjoy.
DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




9 Comments

  1. I’ve been roasting the tarnation out of grape tomatoes recently. This looks like a wonderful pairing of two of my all time favorite veggies!

  2. Wow those look pretty spectacular, Pam. This would be the perfect side for a nice grilled steak or even on it’s own as a light meat. That color really pops.