Happy Memorial Weekend! This usually means to me the official start to summer with BBQs and pools opening. However, after moving to Florida it seems to still signify the start of summer, but down here that means that it is so hot you no longer want to be outside. But for now it hasn't stopped us from filling the weekend with friends, family and BBQ! Last night we had some friends over who were on a strict diet but we still managed to make an easy, healthy, flavorful summer vegetable. It is surprising how much flavor and brightness you can get just from using lemon zest, not even the juice.
Lemony Asparagus With Pine Nuts
Slightly adapted from: Real Simple Magazine
2 Tablespoons pine nuts
2 Tablespoons olive oil
2 pounds (bunches) asparagus, trimmed and cut into 2 inch pieces
Kosher salt and pepper
1 lemon zested
Heat oven to 350° F. Spread the pine nuts on a rimmed baking sheet and toast, tossing once, until golden, 4 to 5 minutes.
Heat the oil in a large skillet over medium heat. Add the asparagus and ¼ teaspoon each salt and pepper and cook, tossing occasionally, until tender, 4 to 6 minutes. Add the pine nuts and toss to combine. Sprinkle with the lemon zest.