Asparagus season is coming, friends! In case you didn’t know, asparagus is probably my all time favorite green veggie. It’s so versatile and easy to grow; plus, its a sure sign that spring is here. Even though this asparagus came from the market and wasn’t cut down from my granny’s backyard, it was still fresh, tender, and flavorful. And it makes me all the more excited for when we actually have fresh produce growing in the midwest!
This particular recipe is super simple to make, and it also happens to be my absolute favorite way to eat asparagus. Just a quick toss in olive oil and lemon and 12 minutes of roasting in the oven makes for the most perfectly crisp, yet tender, and flavorful stalks. Mm.
I always look for thin, skinny stalks when buying or harvesting asparagus; they taste the best and are never tough or chewy.
The addition of pistachios and parmesan isn’t necessary, per say… but you should definitely go for it! Pistachios add an extra bit of crunch and their nutty flavor pairs quite well with a freshly grated wedge of salty parm.
When removing the hard stems from the ends of your asparagus, use this trick… Hold the asparagus with two hands on either end of the stalk. Bend until the asparagus snaps in two. Wherever the stalk breaks is right where the tough stem ends and the tasty, tender stalk begins! Viola!
- 1 bunch fresh asparagus / stems removed
- ½ lemon / juiced
- 1½ TB olive oil
- ¼ cup pistachios / shelled + finely chopped
- ¼ cup parmesan / freshly grated
- salt + pepper
- Preheat oven to 400 degrees and line a baking sheet with parchment paper or tin foil.
- Remove hard stems from asparagus stocks and arrange in an even layer on the baking sheet. Drizzle evenly with lemon juice and olive oil and season generously with salt and pepper.
- Finely chop pistachios and sprinkle over asparagus.
- Bake for 12-15 minutes until asparagus is bright green and tender.
- Remove from oven and top with freshly grated parmesan. Eat immediately!