Spring is finally here and the asparagus is in season, with its beautiful green stalks and familiar earthy fragrance. Roasting asparagus is a quick and easy dish for a weeknight meal or for a crowd. When purchasing these beauties looks for firm stalks and closed tips. Asparagus should be used within 2 days of purchase and can be stored with the ends wrapped in a damp paper towel. You can peel the stalks for a sleek plated presentation, but it is not necessary.
You’ll need to just snap one stalk at its breaking point and then cut the remainder of the bunch to match that cut stalk. Lay the washed and cut asparagus on a roasting tray in a single layer to ensure even cooking. I jazzed up the asparagus with cherry tomatoes and toppings of lemon zest, lemon juice, toasted slivered almonds and freshly grated parmesan cheese.
- 1/4 cup slivered almonds
- 2 bunches fresh asparagus trimmed
- 1 pint cherry or grape tomatoes halved or quartered depending on the size
- 3 tablespoons extra-vigin olive oil
- Kosher or sea salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh lemon zest
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- Preheat oven to 350 degrees F. Place the slivered almonds in a single layer on a sheet tray and toast until lightly browned and fragrant, about 5-7 minutes.
- Increase the oven temperature to 400 degrees F. Place the asparagus and tomatoes on a sheet tray or baking pan. Drizzle with the olive oil, lemon zest and lemon juice. Season with salt and pepper. Toss to coat the asparagus. Bake the asparagus and tomatoes for 12-15 minutes or until the asparagus is tender and the tomatoes have softened. Top the asparagus and tomatoes with the toasted nuts and the grated parmesan cheese. Adjust seasoning as needed. Gently toss to combine, and serve.