Here, roasted asparagus replaces the olives for a fresh version that tastes of spring. This is a great recipe to make when you want to use up a bunch of asparagus that’s been sitting in the fridge a little too long.
- 1 medium head garlic
- 2 Tbs. plus 1 tsp. olive oil, divided
- 1 lb. asparagus, trimmed
- 1⁄4 cup pine nuts
- 1 Tbs. fresh lemon juice
- 1⁄2 tsp. freshly grated lemon zest
- Preheat oven to 375°F. Line baking sheet with parchment paper. Peel excess papery skin from garlic head. Slice top off so that tips of cloves appear, and place on 6-inch square of foil. Drizzle with 1 tsp. oil, and sprinkle with salt. Wrap foil around garlic head, and bake 45 minutes, or until softened and golden. Cool 5 minutes, then squeeze garlic out of cloves.
- Meanwhile, toss asparagus with remaining 2 Tbs. oil in bowl on prepared baking sheet, and roast 20 minutes, or until tender; shake baking sheet occasionally. Cool and chop.
- Toast pine nuts in dry skillet over medium heat 3 minutes, or until lightly golden.
- Place half of asparagus in food processor with garlic, pine nuts, and lemon juice. Process until smooth. Transfer to bowl, and stir in lemon zest and remaining asparagus. Season with salt and pepper.
PER 1⁄4-cup SERVING: 151 CAL; 3 G PROT; 14 G TOTAL FAT (1.5 G SAT FAT); 6 G CARB; 0 MG CHOL; 155 MG SOD; 2 G FIBER; 1 G SUGARS
Categories: Vegetarian recipes