Roasted Asparagus with Lemon, Parmigiano and Hazelnuts
- Level: Easy
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 128
- Total Fat
- 10
- Saturated Fat
- 2
- Carbohydrates
- 5
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 6
- Cholesterol
- 6
- Sodium
- 219
- Total: 30 min
- Active: 15 min
Ingredients
1 bunch pencil asparagus
1 tablespoon extra-virgin olive oil, plus more for drizzling
Kosher salt
2 cups baby arugula
Zest and juice of 1 lemon
1/4 cup coarsely chopped hazelnuts
1/4 cup shaved Parmigiano
Directions
- Preheat the oven to 375 degrees F.
- Holding both ends of each asparagus spear, break them where they naturally want to snap. Discard the stems. Toss the snapped asparagus with some olive oil and a generous pinch of salt. Lay the asparagus neatly on a sheet tray and roast until the asparagus is pliable and starting to turn brown, 13 to 15 minutes. Set aside.
- Toss the arugula with the lemon zest and juice, 1 tablespoon olive oil and a pinch of salt in a bowl. Taste to make sure it is delicious. Lay the arugula on a serving platter. Top with the roasted asparagus, hazelnuts and Parmigiano.
- Spring has sprung!