Roasted Asparagus Topping Recipe

Prepare and trim asparagus

Preheat oven to 425°F (220°C). Rinse the asparagus and pat dry. Hold a stalk near the woody end and bend until it snaps to find the natural break point; use that as a guide and trim the rest of the bunch or trim the bottom 1–1½ inches off each stalk. If stalks are very thick, slice them lengthwise in half.

Season and roast

Place trimmed asparagus on a rimmed baking sheet in a single layer. Drizzle with 1 tablespoon olive oil (or use the 1.5 tbs extra-virgin if you prefer more flavor), sprinkle 1 teaspoon salt and 1/2 teaspoon black pepper over them, and toss to coat evenly. Spread the asparagus out so they aren't crowded. Roast in the preheated oven 10–14 minutes, until tender-crisp and lightly browned at the tips (thinner stalks will take ~8–10 minutes, thicker 12–14).

Make the dressing

While asparagus roasts, combine 1.5 tablespoons extra-virgin olive oil, 1 teaspoon minced garlic, 1 teaspoon lemon zest, 1 tablespoon fresh lemon juice, 1/4 teaspoon red pepper flakes, and the remaining 2 teaspoons salt in a small bowl. Whisk briefly to emulsify and set aside so flavors meld.

Toast nuts (if not already toasted)

If your pine nuts or almonds are not toasted, warm a small dry skillet over medium heat and toast the 2 tablespoons nuts, stirring constantly, 2–4 minutes until fragrant and lightly golden. Remove from heat and cool.

Finish asparagus

Remove roasted asparagus from oven and transfer to a cutting board. Chop into roughly 1-inch pieces (or 1–2 inch depending on desired topping size). Place the chopped asparagus in a medium bowl and immediately drizzle with the prepared lemon-garlic dressing; toss gently to coat so the warm asparagus absorbs the flavors.

Assemble topping

Add 1/4 cup finely grated Parmesan, the toasted nuts, and 2 tablespoons finely chopped fresh parsley to the dressed asparagus. Toss gently to combine. Taste and adjust seasoning with additional salt, pepper, or lemon juice to taste.

Serve or store

Use the roasted asparagus topping warm or at room temperature on grilled fish, roasted chicken, crostini, pasta, baked potatoes, or salads. Store leftover topping in an airtight container in the refrigerator for up to 3 days; bring to room temperature before serving. Reheat gently in a 300°F (150°C) oven for 5–7 minutes if serving warm.