Asparagus is in season now and can often be found on sale at most food stores (I found mine at Aldi). When I was a girl I hated asparagus, but I think it was either over-cooked (mushy) or under-cooked (chewy). This super easy recipe, taken from Taste of Home (Feb/March 2013 edition), earned the coveted 5 stars from my husband! As a side dish I added a bag of quinoa and kale, found in the frozen section at Aldi. It only takes 15-20 minutes to prepare plus another 15 – 20 to bake (30 – 40 minutes total) and serves 3-4 people as a main dish or up to 8 as a side dish.
- 1 1/2 lbs. fresh asparagus, trimmed
- 1 1/2 cups grape tomatoes, halved
- 3 Tbsp. pine nuts
- 3 Tbsp. olive oil, divided
- 2 garlic cloves, minded (1 tsp)
- 1 tsp. kosher salt
- 1/2 tsp. pepper
- 1 Tbsp. lemon juice
- 1/3 cup grated Parmesan cheese (omit for vegan)
- 1 tsp. grated lemon peel (opt)
- Put asparagus, tomatoes and pine nuts on a foil-lined 15″ x 10″ x 1″ baking pan. Mix 2 Tbsp olive oil, garlic, salt and pepper; toss with asparagus.
- Bake at 400 degrees for 15 – 20 minutes or until asparagus is just tender. Drizzle with remaining oil and lemon juice; sprinkle with cheese (if using) and lemon peel. Toss to combine. Serve with quinoa and kale mix (available frozen from Aldi’s – see below).
Nutritional Information: 95 calories, 8 grams fat (2 sat. fat), 3 mg cholesterol, 294 mg sodium, 4 grams carbohydrate, 1 gram fiber, 3 grams protein. Diabetic Exchanges: 1 1/2 fat, 1 vegetable.
If you like my blog or have any recipes to share – please let me know!