Lemon and herb asparagus

Lemon and herb asparagus
  • 5

    min prep time
  • 5-10

    min cook time
  • 4



  • 2 bunches of green asparagus
  • a few shavings of parmesan
  • a few sprigs of parsley
  • some toasted pine nuts
  • the zeste of 1 lemon
  • about 1-2 tbs of roasted pine nuts
  • Stefano extra virgin olive oil
  • Salt and pepper


  1. Finely chop the herbs.
  2. Peel the asparagus and cook for 10 to 15 minutes in a large volume of salted water. Drain and let them cool.
  3. Place the asparagus in a large dish. Drizzle generously with olive oil.
  4. Add the lemon juice, grated Parmesan, and herbs.
  5. Season with salt and pepper and mix everything well. Keep refrigerated for at least 1 hour.
  6. When ready to serve, add parmesan shavings and a few pine nuts to garnish.

Tip: You can also precook the asparagus and finish cooking in a pan by browning the asparagus or steaming them until tender.

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