Five Ingredient Grilled Asparagus With Pecorino And Pine Nuts Recipes
ASPARAGUS WITH PINE NUTS
Make and share this Asparagus With Pine Nuts recipe from Food.com.
Provided by Gallopin Gael
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Prepare asparagus by snapping off tough ends and rinsing under cool water. Steam until bright green and still slightly crisp, about 5 minutes.
- Toss in olive oil and sprinkle with lemon, salt, and pepper to taste. Garnish with pinenuts and Parmesan cheese.
PINE NUT COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 3h
Yield 2 to 3 dozen cookies, depending on the size of the cookies
Number Of Ingredients 8
Steps:
- Using an electric mixer, beat the butter, sugar, vanilla, fennel seed, and salt in a large bowl until light and fluffy. Beat in the egg. Add the flour and mix just until blended.
- Transfer the dough to a sheet of plastic wrap. Shape the dough into an 8-inch-long log. Wrap the dough in plastic and refrigerate for 2 hours.
- Preheat the oven to 350 degrees F. Line heavy large baking sheets with a silpat or parchment paper. Cut the dough log crosswise into 1/8 to 1/4-inch thick slices. Transfer the cookies to the prepared baking sheets, spacing evenly apart. Press the pine nuts decoratively atop the cookies. Bake until the cookies are golden around the edges, about 15 minutes.
ROASTED ASPARAGUS WITH PROSCIUTTO, PINE NUTS AND SHAVED PARMESAN
Provided by Marcela Valladolid
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- Place the asparagus, prosciutto, Parmesan and pine nuts in a large baking dish or on a baking sheet. Drizzle with the olive oil and season with salt and pepper (light on the salt, as prosciutto and Parm are salty). Toss together all the ingredients to evenly incorporate.
- Bake until the prosciutto and cheese are crisp, about 12 minutes.
ROASTED ASPARAGUS WITH PINE NUTS
Make and share this Roasted Asparagus With Pine Nuts recipe from Food.com.
Provided by Charlotte J
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Spread pine nuts in a small baking pan and toast in the oven until golden and fragrant, 7 to 10 minutes.
- Transfer to a small bowl to cool.
- Increase oven temperature to 450 degrees.
- Snap off the tough ends of asparagus.
- Toss the asparagus with shallot, oil, 1/8 teaspoon salt and pepper.
- Spread in a single layer on a large baking sheet with sides.
- Roast, turning twice, until the asparagus is tender and browned, 10 to 15 minutes.
- Meanwhile, bring vinegar and the remaining 1/8 teaspoon salt to a simmer in a small skillet over medium-high heat.
- Reduce heat to medium-low and simmer, swirling the pan occasionally, until slightly syrupy and reduced to 1 tablespoon, about 5 minutes.
- To serve, toss the asparagus with the reduced vinegar and sprinkle with the pine nuts.
Nutrition Facts : Calories 103.4, Fat 5.5, SaturatedFat 0.6, Sodium 173.6, Carbohydrate 11.1, Fiber 3.6, Sugar 4.8, Protein 4.9
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ASPARAGUS WITH LEMON AND PECORINO RECIPE | MYRECIPES
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4.1/5 (10)Total Time 14 minsServings 4Calories 53 per serving
- Bring a large pot of water to a boil. Add asparagus; cook for 2 minutes or until crisp-tender. Drain.
- Heat a large skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add asparagus; cook 1 minute. Sprinkle evenly with lemon rind, pepper, and salt; toss to coat. Sprinkle asparagus with pecorino Romano cheese.
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