- 1 bunch of asparagus
- 1/2 cup toasted pine nuts
- 1 Lemon
- 4 springs fresh thyme
- 1 tablespoon olive oil
- 1 teaspoon truffle oil
- 1/4 cup pecorino romano
- Sea salt & black pepper
Preheat oven to 400 degrees. Wash and dry asparagus. Remove thyme leaves from stems. Remove peel from lemon and cut into very thin strips. Toss asparagus with olive oil and thyme; season with salt and pepper. Roast for about 20 minutes. Remove from oven and drizzle with truffle oil. Top with pecorino, toasted pine nuts. Garnish with lemon zest.
* Use lemon zest at your own discretion depending on how lemony you want the dish.
Ah, yes Spring is FINALLY here! Along with the sunny weather and smiling faces, spring offers a variety of lovely produce that fill up local farmers markets and grocery stores. My personal favorite - asparagus. Ever since I was a little girl, Asparagus has always been my go to gotta have it veggie. My two favorite ways to enjoy it are roasted in the over or grilled.
This dish is roasted, nutty, lemony, and features hints of truffle. But seriously... how gorgeous is this side dish for Easter brunch? Not to mention, it's no-fuss, nutritious, and flavorful.
Below are few health benefits for this perfect spring veggie:
- Asparagus will keep you young! It is packed with antioxidants and ranks among the top fruits and vegetables for its ability to neutralize cell damaging-free radicals.
- Asparagus supports your digestive system because it contains significant amounts of inulin. Inulin is a prebiotic which helps support the beneficial bacteria in our gut.
- Asparagus will get you in the mood! The veggie is said to be an aphrodisiac. It is rich in vitamin B6 and folate, which can boost arousal and orgasm by increasing your production of histamine.