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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (130g) Recipe makes 6 servings The following items or measurements are not included below: 2 ounces asiago cheese |
||
| Calories 130 | ||
| Calories from Fat 99 | (75%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.1g | 17% | |
| Saturated Fat 1.3g | 6% | |
| Monounsaturated Fat 7.5g | ||
| Polyunsaturated Fat 1.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 42mg | 1% | |
| Potassium 314mg | 8% | |
| Total Carbohydrate 6.3g | 2% | |
| Dietary Fiber 3.2g | 12% | |
| Sugars 1.9g | ||
| Protein 4.4g | 8% | |
Roasted Asparagus With Almonds and Asiago
By: NcMysteryShopper
Aug 10, 2005
Wonderful blend of flavors in this asparagus dish designed by Chef Grace Parisi of "Food & Wine". It is super fast to prepare, healthy and so delicious! NOTE: If you prefer to serve thicker asparagus spears, add about 10 minutes to the roasting time.
SERVES 6
Ingredients
- 1 1/2 lbs pencil-thin asparagus (see Note above)
- 3 tablespoons extra-virgin olive oil
- salt
- fresh ground pepper
- 1/3 cup almonds, sliced
- 1 tablespoon fresh lemon juice, plus lemon wedges, for serving
- 2 ounces asiago cheese, shaved (1 cup)
Directions
1
Preheat the oven to 450°. On a large rimmed baking sheet, toss the asparagus with 2 tablespoons of the olive oil. Season with salt and pepper and roast for 15 minutes, until tender. Meanwhile, put the almonds in a pie plate and toast in the oven for 5 minutes, until golden.2
Transfer the asparagus to a platter and drizzle with the lemon juice and the remaining 1 tablespoon of olive oil. Season with salt and pepper. Scatter the Asiago over the asparagus, sprinkle with the almonds and serve with lemon wedges.
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- Course > Side Dishes
- Main Ingredient > Vegetables > Asparagus
- Main Ingredient > Eggs/Dairy > Cheese
- Cuisine > North American
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > 3 or Less Steps
- Occasion > Dinner Party
- Occasion > Holiday/Event
- Occasion > Brunch
- Occasion > Taste/Mood
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Chef~V
On Apr 20, 2008
This made for a perfect side dish. It was so simple to make and was enjoyed by all. I love asparagus and this recipe jazzed them up. Thanks for sharing. ~V (Made for Bevy Tag Soups, Salads and Sides 08)
From: ~Rita~
On Apr 7, 2008
Love this! I so forgot the almonds for the picture. I did add them at the dinner table. Using the Spanish whole almonds. Just delish! Thanks!
From: PaulaG
On Jul 10, 2006
So delicious and oh so easy! I used Parmigiano-Reggiano for the cheese. They were perfectly crisp tender in 15 minutes.
From: Elmotoo
On Sep 2, 2005
I usually roast my asparagus but I'd never added the lemon, almonds or cheese. There's no going back!!! My daughter had 3 helpings & scraped the bowl clean. 
Great recipe!
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