Roasted Asparagus with Lemon & Pinenuts
2 lb. asparagus, ends trimmed
¼ cup olive oil
4 cloves garlic minced
Freshly ground pepper
2 TBS fresh lemon juice
½ cup toasted pine nuts
lemon zest, garnish
Preheat oven to 400°F. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard.
Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly distributed.
Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork. Drizzle with fresh lemon juice and top with pine nuts & lemon zest before serving.
Yield: 6-8 servings