Spring is definitely here, even if the weather in our Midwest neck of the woods is a bit sketchy. I can tell by all the Spring ephemerals I am finding on our daily afternoon walks. (Spring ephemerals are perennial wildflowers that emerge quickly at this time of year, go through a short growth & reproduction phase, then die back. Can you tell that I am taking some online plant classes while sheltering-in-place?!)
But, back to the food. Asparagus is also a Spring perennial, and a delicious one at that! Especially when prepared this way. This is the second recipe within a week I have featured with Tuscan food. Tuscany is a west-central farming region in Italy. The area is known for olive oil and wine, along with its vegetable crops and livestock. Tuscan food is characterized by the simplicity of its ingredients, cooked with olive oil. It is a wonderful representation of the food from the region in Italy of my ancestors. Enjoy!
Tuscan Asparagus with Tomatoes
Tuscan Asparagus (adapted from tasteofhome.com) Total Time Required: 35 minutes, Prep Time: 20 minutes, Bake Time: 15 minutes, Makes: 8 servings
Ingredients:
- 1-1/2 pounds fresh asparagus, trimmed
- 1-1/2 cups (8 ounces) grape tomatoes, halved
- 3 tablespoons pine nuts
- 3 tablespoons olive oil, divided
- 2 garlic cloves, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1 tablespoon lemon juice
- 1/3 cup grated Parmesan cheese
- 1 teaspoon grated lemon peel
Directions:
Preheat the oven to 400° F. Place the asparagus, tomatoes and pine nuts on a Silpat mat or foil-lined 15x10x1-inch baking sheet. Mix 2 tablespoons of the oil, with the garlic, salt, and pepper. Add the oil mixture to the asparagus, tomatoes, and pine nuts and toss to coat.
Toss the veggies with some oil and the seasonings.
Bake for 15-20 minutes or just until the asparagus is tender. Remove the baking sheet from the oven and transfer the contents to a serving dish. Drizzle the veggies with the remaining oil and lemon juice and sprinkle with the cheese and lemon peel.
Add the oil & lemon juice to the veggies.
Asparagus represents Spring!
Toss to combine, then serve.
Buon appetito! ~Linda
Tuscan Asparagus (adapted from tasteofhome.com) Total Time Required: 35 minutes, Prep Time: 20 minutes, Bake Time: 15 minutes, Makes: 8 servings
Ingredients:
- 1-1/2 pounds fresh asparagus, trimmed
- 1-1/2 cups (8 ounces) grape tomatoes, halved
- 3 tablespoons pine nuts
- 3 tablespoons olive oil, divided
- 2 garlic cloves, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1 tablespoon lemon juice
- 1/3 cup grated Parmesan cheese
- 1 teaspoon grated lemon peel
Directions:
Preheat the oven to 400° F. Place the asparagus, tomatoes and pine nuts on a Silpat mat or foil-lined 15x10x1-inch baking sheet. Mix 2 tablespoons of the oil, with the garlic, salt, and pepper. Add the oil mixture to the asparagus, tomatoes, and pine nuts and toss to coat.
Bake for 15-20 minutes or just until the asparagus is tender. Remove the baking sheet from the oven and transfer the contents to a serving dish. Drizzle the veggies with the remaining oil and lemon juice and sprinkle with the cheese and lemon peel.
Toss to combine, then serve.