Thursday, May 17, 2012

Asparagus with Lemon, Pine Nuts and Parmesan




From the kitchen of One Perfect Bite...Asparagus in the Pacific Northwest is coming to market with a vengeance and is available, at least at farm stands, for prices that are a gift to consumers. I paid $1.29 for a pound for asparagus today and my problem for the next few weeks will be serving it in ways that prevent it from becoming boring. It is really difficult to determine who to credit for today's recipe. I originally saw a version of it on Real Simple, but some backtracking leads me to believe the recipe first appeared in the cookbook, As Fresh As It Gets. While the recipe I'm featuring today is actually a stir-fry, it is more Italian than Chinese, and, save for technique, it has no ties to Asia. While I trim asparagus, I no longer shave it, so the dish came together quickly and I had it on the table within 30 minutes. This is a nice side to serve with plain grilled meats or poultry, and, if tossed with a lemon dressing, it has the potential to become a great salad. This is a very straightforward recipe and the only potential problem would be overcooking the asparagus. So, for heaven's sake, please don't do that. Here's the recipe I used to make this simple, yet delicious, side dish. I hope you enjoy it as much as we do.

Asparagus with Lemon, Pine Nuts and Parmesan
...from the kitchen of One Perfect Bite courtesy of Real Simple and the book As Fresh As It Gets by Christian Gaudreault and Star Spilos

Ingredients:

2 tablespoons pine nuts
2 tablespoons olive oil
2 pounds asparagus (2 bunches), trimmed and cut into 2-inch pieces
kosher salt and black pepper
1 teaspoon thinly sliced lemon zest
1 ounce Parmesan, shaved

Directions:
1) Heat oven to 350 degrees F. Spread pine nuts on a rimmed baking sheet and toast, tossing once, until golden, 4 to 5 minutes.
2) Heat oil in a large skillet over medium heat. Add asparagus and 1/4 teaspoon each salt and pepper and cook, tossing occasionally, until tender, 4 to 6 minutes. Add pine nuts and toss to combine. Sprinkle with lemon zest and Parmesan. Serve immediately. Yield: 4 servings.

Cook's Note: You can also grill the asparagus in this recipe. Toss the whole asparagus with the oil, salt, and pepper. Grill over medium heat until tender, 4 to 6 minutes. Cut into 2-inch lengths and top with the lemon zest and Parmesan.









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32 comments:

Ginny said...

This is very pretty. And actually Anne Marie loves asparagus, even though she is only six.

Mom To Chef said...

I love to eat.

Mom to Chef

love2dine said...

i must try that.. i lover parmesan.

Hovkonditorn said...

Looks really delicious!

Big Dude said...

Our asparagus is pretty well done for the year but this seems like a great non-boredom recipe.

Debbie said...

One of my favorite vegetables. I usually just blanch asparagus but I will have to give this recipe a try....

Lenia said...

A perfect side dish!Blessings,dear Mary!

Tanna at The Brick Street Bungalow said...

love. love. love asparagus!! thank you, Mary! blessings ~ tanna

Kim said...

Aspargus are available to a producer pretty pretty near my work place... I want to go by this week-end and buy a lot lot of it!!!! Love fresh aspargus!!! This way you served these, it looks awesome!

Judy@SavoringToday said...

I just made an asparagus side dish almost exactly like this -- great minds I guess. ;) Spring asparagus has been so delicious lately we are enjoying it at least once a week. Have a blessed weekend!

Jenn said...

I'm probably one of the few people who do not like asparagus - but I could use green beans instead and still get those wonderful flavors of the lemon and parmesan :)

StephenC said...

I will check out what my market is offering vis-a-vis asparagus when I go shopping later today. There are so many ways to prepare it. Yours is a superb option.

kitchen flavours said...

All my favourite ingredients in one dish! I would definitely love it! Have a nice day!

just a smidgen said...

Such a pretty spring salad.. I love it!

Suzie said...

I have never tried asparagus but, this makes me want to. I guess, I just didn't know what to do with it...lol!

Miss Meat and Potatoes said...

Love those gorgeous strips of lemon zest. With that and the parmesan it's the perfect combination of flavors!

Jen @ The Scrumptious Pumpkin said...

Just posted a lemon and asparagus dish too because I can't get enough of these flavors this time of the year! Your dish looks so yummy with the parmesan :)

Cheryl said...

Yum! That looks so good!

Mary, when you have a chance check out my review and give-away of digital scrapbooking software!

Priya said...

Wow fantastic dish, looks super delicious.

raquel@eRecipe.com said...

Asparagus.... love it! Simple and tasty dish. Yum! =)

From the Kitchen said...

One cannot have too many asparagus recipes or too much asparagus.

Best,
Bonnie

Shawn @ I Wash...You Dry said...

So excited for Asparagus season!! This looks like a good variation!

Erica said...

I love asparagus!!!Great spring dish!

Pegasuslegend said...

great dish gets me to eat more of this one!

Blond Duck said...

Yum!

Joanne said...

I'm sure this is delicious as a side dish but I know I would also love it tossed with pasta!

Dining Alone said...

Yum, I need to check out my store and see if we have any good asparagus deals, I could eat it everyday!

Claudia said...

Oh yay - another way to eat asparagus before the good stuff goes away. Just bought some. Now I know what to do with it.

Jane said...

This sounds very good! I just got some asparagus, love that it is in season now! Have a great day!

tender b. said...

Asparagus, lemon and pine nuts are one of my favorite food combos ever.

France@beyondthepeel said...

I could eat this as my entire meal. The lemon sounds so refreshing amongst the Parmesan and pine nuts.

The Harried Cook said...

Absolutely GORGEOUS combination of flavors... Asparagus is one of my favorite veggies and this recipe sounds incredible! Thanks for sharing :)

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