If you’re searching for a vibrant side dish that brings bursts of flavor and texture together effortlessly, this Oven Roasted Asparagus with Sun Dried Tomatoes, Pine Nuts, and Parmesan Recipe is an absolute must-try. It combines tender asparagus spears roasted to perfection with the rich tang of sun-dried tomatoes, the satisfying crunch of pine nuts, and the savory sharpness of Parmesan cheese. Whether you’re cooking for a weeknight dinner or impressing guests at a special gathering, this dish delivers a colorful, wholesome punch that elevates any meal.
Ingredients You’ll Need
These ingredients are deceptively simple but each one plays a crucial role in the harmony of flavors and textures you’ll enjoy in this dish. From the fresh crispness of asparagus to the nutty aroma of pine nuts and the zingy brightness of lemon, every component is essential.
- Fresh asparagus (1½ pounds, trimmed): The star vegetable providing a tender, slightly crunchy base bursting with natural flavor.
- Pine nuts (3 tablespoons): Adds a delicate crunch and a subtly sweet, nutty depth that complements the veggies beautifully.
- Garlic cloves (3, very thinly sliced): Introduces aromatic warmth that roasts wonderfully without overpowering the dish.
- Sun-dried tomatoes (6 ounces, julienne cut): Provides a concentrated, tangy-sweet burst that contrasts perfectly with the fresh asparagus.
- Olive oil (3 tablespoons, divided): Essential for roasting and bringing all the ingredients together with silky richness.
- Kosher salt (1 teaspoon): Enhances and balances natural flavors in a subtle way.
- Freshly ground black pepper (½ teaspoon): Adds a hint of gentle heat for complexity.
- Lemon juice (2 tablespoons, divided): Brightens the dish with fresh acidity ensuring a lively finish.
- Grated Parmesan cheese (¼ cup): Brings a savory, umami-packed coating that melts lightly over the warm asparagus.
- Lemon zest (from 1 lemon): Infuses a fragrant citrus note that adds freshness and color contrast.
How to Make Oven Roasted Asparagus with Sun Dried Tomatoes, Pine Nuts, and Parmesan Recipe
Step 1: Prepare Your Oven and Pan
Begin by preheating your oven to a toasty 400°F. Lining a large sheet pan with aluminum foil not only helps with easy cleanup but also ensures the ingredients roast evenly. This step sets the foundation for perfectly cooked asparagus and beautifully toasted pine nuts.
Step 2: Arrange the Main Ingredients
Spread the asparagus, pine nuts, garlic slices, and sun-dried tomatoes evenly over the foil. This deliberate layering helps each ingredient roast just right, encouraging caramelization on the asparagus and gooey flavor development from the sun-dried tomatoes.
Step 3: Whisk Together the Seasoning Mix
In a small bowl, combine 2 tablespoons of olive oil with the kosher salt, freshly ground black pepper, and 1 tablespoon of freshly squeezed lemon juice. Pour this fragrant mix over the ingredients on your sheet pan and toss gently so every spear and nut is gloriously coated, setting the stage for a balanced, flavorful bite.
Step 4: Roast to Tender Perfection
Place the sheet pan into your preheated oven and roast for 15 to 17 minutes. Check for tenderness—the asparagus should be just tender yet still hold a slight bite, while the pine nuts toast golden and the garlic softens. Keep an eye to avoid overcooking which can sap the asparagus of its vibrant texture.
Step 5: Add Bright Finishing Touches
Once out of the oven, drizzle the roasted mixture with the remaining tablespoon of lemon juice. Sprinkle the grated Parmesan cheese evenly across the dish, then zest a whole lemon over it. The cheese melts lightly from the warmth, while the zest provides a fragrant lift that ties everything together beautifully.
Step 6: Gentle Toss and Serve
Toss everything gently to combine the layers of flavor without bruising the delicate asparagus. This final mix makes sure you get a little bit of everything in every bite, perfectly balanced and bursting with fresh, savory goodness.
Step 7: Enjoy!
Serve this dish fresh from the oven and watch it disappear quickly. Whether as a side or a light main, it’s a crowd-pleaser that delivers on both nutrition and taste.
How to Serve Oven Roasted Asparagus with Sun Dried Tomatoes, Pine Nuts, and Parmesan Recipe
Garnishes
Elevate your serving by adding a sprinkle of fresh herbs like chopped parsley or basil for a burst of green and subtle herbal notes. A few extra shavings of Parmesan on top add a wonderful texture and appearance, making it feel extra special.
Side Dishes
This dish pairs beautifully with grilled chicken, roasted meats, or even a simple piece of crusty bread to scoop up any leftover juices and cheese. It also complements light grain bowls or pasta dishes, adding a lovely vegetable freshness and nutty accent.
Creative Ways to Present
For a fun twist, serve the Oven Roasted Asparagus with Sun Dried Tomatoes, Pine Nuts, and Parmesan Recipe atop a bed of creamy polenta or alongside a quinoa salad tossed with lemon vinaigrette. Its colorful presentation makes it perfect for holiday spreads or brunch tables too.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, place them in an airtight container and refrigerate. The flavors will intensify overnight, and the dish will keep well for up to 3 days, making it an excellent option for a quick reheat and serve meal.
Freezing
This recipe is best enjoyed fresh as asparagus can lose its crispness when frozen and thawed. For optimal texture and taste, freezing is not recommended.
Reheating
To reheat, warm the asparagus gently in a preheated oven at 350°F for about 5-7 minutes. This will revive the roasted flavors and help the cheese soften again without drying out the dish.
FAQs
Can I use bottled sun-dried tomatoes instead of dried?
Bottled sun-dried tomatoes tend to be moister and oilier than the dried variety, which can add extra moisture during roasting. You may want to reduce the olive oil slightly to avoid sogginess, but they work well and add wonderful flavor too.
Is it necessary to trim the asparagus?
Yes, trimming the woody ends of asparagus ensures tenderness and a better eating experience. The bottom parts can be fibrous and tough, so snapping or cutting off about 1 to 2 inches from the base is recommended.
What can I substitute for pine nuts if I have a nut allergy?
To keep the crunch without nuts, try toasted pumpkin seeds or sunflower seeds as substitutes. They offer texture and a mild nutty taste without the allergenic concerns.
Can I prepare the seasoning mixture in advance?
Absolutely! Whisking together the oil, salt, pepper, and lemon juice ahead of time is convenient and lets the flavors meld. Just keep it refrigerated and bring to room temperature before tossing with the vegetables.
How do I ensure the asparagus is perfectly roasted?
Choose asparagus spears that are even in thickness for uniform cooking. Roast at 400°F to get tender yet crisp stalks, and check them near the 15-minute mark to avoid overcooking. They should be tender enough to pierce easily but still vibrant green and slightly firm.
Final Thoughts
This Oven Roasted Asparagus with Sun Dried Tomatoes, Pine Nuts, and Parmesan Recipe has quickly become one of my absolute favorites because it’s so straightforward yet bursting with vibrant flavor and texture. I promise once you try it, you’ll find yourself reaching for it again and again whenever you crave something fresh, savory, and satisfying. Give it a shot and let this dish brighten your table and your day!
Print
Oven Roasted Asparagus with Sun Dried Tomatoes, Pine Nuts, and Parmesan Recipe
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Total Time: 27 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Oven Roasted Asparagus with Sun Dried Tomatoes and Parmesan is a vibrant and flavorful side dish perfect for any meal. Tender asparagus spears are roasted to perfection alongside pine nuts, garlic, and sun-dried tomatoes, then finished with a bright lemon dressing and a sprinkle of parmesan cheese for a delightful combination of textures and flavors.
Ingredients
Vegetables and Nuts
- 1½ pounds fresh asparagus (trimmed)
- 3 tablespoons pine nuts
- 3 garlic cloves (very thinly sliced)
- ¾ cup (6 ounces) sun-dried tomatoes (California Sun Dry Sundried Tomatoes, julienne cut with herbs works well)
Oils and Seasonings
- 3 tablespoons olive oil (divided)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons lemon juice (juice of 2 lemons, divided)
Cheese and Garnish
- ¼ cup grated Parmesan cheese
- Zest of 1 lemon
Instructions
- Preheat the Oven: Heat your oven to 400°F and line a large sheet pan with aluminum foil to make cleanup easier and prevent sticking.
- Prepare Ingredients on Pan: Arrange the trimmed asparagus, pine nuts, sliced garlic cloves, and sun-dried tomatoes evenly on the foil-lined sheet pan.
- Make the Dressing and Toss: In a small bowl, whisk together 2 tablespoons of olive oil, kosher salt, freshly ground black pepper, and 1 tablespoon of lemon juice. Pour this mixture over the asparagus and other ingredients on the pan, then toss gently to ensure even coating.
- Roast the Asparagus: Place the sheet pan in the oven and bake for 15-17 minutes, depending on the thickness of the asparagus, until the spears are just tender but not overcooked.
- Add Final Touches: Once roasted, remove the asparagus from the oven and drizzle with the remaining 1 tablespoon of lemon juice. Sprinkle the grated Parmesan cheese and lemon zest evenly over the dish.
- Combine and Serve: Toss gently once again to distribute the cheese and zest evenly, then serve while warm.
- Enjoy: Savor this delicious and healthy side dish alongside your favorite entrée.
Notes
- For best results, choose medium-thick asparagus spears to ensure even roasting.
- Julienne-cut sun-dried tomatoes with herbs add extra flavor but plain ones work as well.
- You can lightly toast the pine nuts in a dry skillet before adding for enhanced nuttiness.
- This dish pairs well with grilled chicken, fish, or as part of a vegetarian meal.
- Leftovers can be refrigerated and enjoyed cold or gently reheated.
