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5* Tuscan-Style Roasted Asparagus

Source of Recipe

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5* Tuscan-Style Roasted Asparagus

Taste of Home February/March 2013
41 reviews rate this recipe 5 Stars.
Exchanges
Prep: 20 min. Bake: 15 min.
Yield: 8 servings.

This is especially wonderful when locally grown asparagus is in season and so easy for celebrations because you can serve it hot or cold. —Jannine Fisk, Malden, Massachusetts

Ingredients:
• 1-1/2 pounds fresh asparagus, trimmed
• 1-1/2 cups 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:
1. Preheat oven to 400°. Place the asparagus, tomatoes and pine nuts on a foil-lined 15x10x1-in. baking pan. Mix 2 tablespoons oil, garlic, salt and pepper; add to asparagus and toss to coat.

2. Bake 15-20 minutes or just until asparagus is tender. Drizzle with remaining oil and the lemon juice; sprinkle with cheese and lemon peel. Toss to combine.

1 serving equals 95 calories, 8 g fat (2 g saturated fat), 3 mg cholesterol, 294 mg sodium, 4 g carbohydrate, 1 g fiber, 3 g protein. ++++ Exchanges: 1-1/2 fat, 1 vegetable