Roasted Asparagus

Tender Spears, Quietly Transformed

There is a particular kind of patience in roasting — the way heat draws out what a vegetable has been holding back all along. Asparagus, more than most, rewards that patience. In the oven it softens at the edges while keeping something firm and honest at its core. This is a side dish that doesn't compete for attention, but earns it slowly, the way most good things do. A little crunch, a little brightness, and the gentle persuasion of a good olive oil.

Ingredients

• 1 pound fresh asparagus, drained and trimmed
• 3 teaspoons Alessi Extra Virgin Olive Oil, Divided
• Alessi Sea Salt and Ground Black Pepper, to taste
• 3 tablespoons Alessi Pine Nuts
• 2 tablespoons Alessi Italian Style Seasoned Bread Crumbs
• 1/2 teaspoons lemon juice

Instructions

1. Preheat oven to 450.
2. Toss asparagus with 1 teaspoon olive oil and season with salt and pepper.
3. Place in single layer on baking sheet and roast for 15 minutes, until lightly browned.
4. Meanwhile, toast pine nuts in a dry sauté pan over medium heat until golden brown.
5. Add the remaining olive oil, breadcrumbs and lemon juice and mix.
6. Sprinkle bread crumb mixture over roasted asparagus and serve.