Prep :20 minutes Bake :15 minutes Makes 8 servings
1-1/2 pounds fresh asparagus , trimmed
1-1/2 cups grape tomatoes , halved
3 tablespoon pine nuts
3 tablespoons olive oil , divided
1 teaspoon salt
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1 tablespoon lemon juice
1/3 cup grated Parmesan cheese
1 taspoon grated lemon peel
1 . Put asparagis , tomatoes and pine nuts on a foil-lined 15-inch x 10-inch x 1-inch baking pan . Mix 2 tablespoons oil , garlic , salt and pepper ; toss with asparagus .
2 . Bake at 400* for 15-20 minutes or until asparagus is just tender . Drizzle with remaining oil and lemon juice ; sprinkle with cheese and lemon peel . Toss to combine .
This especially wonderful when locally grown asparagus is in season . Serve it hot , but it's good at room temperature .
