Thursday, April 25, 2019

Asparagus with Pine Nuts and Cherry Tomates, recipe by Essie Lang

I love asparagus and after a quick poll of family members who would be here for Easter Sunday dinner, it was agreed that I serve this as a side dish. So, I wanted something different as I'd already treated them to several variations of asparagus sides.

I found a recipe on line and then, I found several more. I didn't print them out but merged a couple of ideas in my mind and added some of what I had on hand, for my own version. An added treat, as noted by the others, is that it turned out to be a colorful spring addition to go with the ham.

So, please feel free to play around with the ingredients both in quantity and in what you choose. This amount easily feeds 4.

What you'll need:

1 bunch asparagus, washed, with ends snapped off
1 pint cherry tomatoes
3 tbsp. pine nuts
1 lemon
freshly grated white cheese - I used Romano for a stronger flavor
extra virgin olive oil
fresh lemon zest
freshly squeezed lemon juice from 1/5 of the lemon

What to do:

1. Preheat oven to 400F.

3.  Place the trimmed asparagus on a baking sheet lined with parchment paper.

4.  Wash cherry tomatoes and dry. Add to the asparagus, either mixed with them or at one end of the baking sheet. Add the pine nuts, too.

5.  In a small bowl, stir together the freshly squeezed lemon juice and add extra virgin olive oil, tasting until the combination tastes right to you - not too tart

6.  Brush the combined oil and juice over the asparagus and cherry tomatoes.

7.  Place in oven and roast for approximately 15 minutes. It's done when the tomatoes burst but the asparagus is still a bit crisp.

8.  Garnish with lemon zest, slices of lemon, and if you like, chopped fresh basil. Top with grated cheese.

9.  Serve and enjoy!

The first in the Castle Bookshop Mysteries is now available!
written by Essie Lang (that's me!)

  Dine out with the DINNER CLUB MYSTERIES

Here's a taste of the reviews for Marinating in Murder, #3:     

Wiken’s third entry to the Dinner Club series is a clever twist on the classic whodunit… The book will have you guessing until the very end…. All in all, an intriguing read by Wiken.” – RT Reviews

"Foodies will love this book and this series. Great recipes are included as well....A fun romp of intrigue filled with foodie fun." -- Open Book Society

ROUX THE DAY,  the second  Dinner Club Mystery is available in paper and as an e-book. 
Recipes included!

TOASTING UP TROUBLE, the first in the Dinner Club Mysteries is available at your favorite bookstore and on-line, as a paperback and as an e-book.  
Recipes included!

Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.

Visit Linda at
Love to hear from you at my Facebook author page and
on Twitter  @LWiken  
Also appearing at

Visit Erika at 
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and on Twitter  @erika_chase.


  1. My family always loved asparagus, and I grew up eating it (with my fingers, as a kid!). Love the addition of pine nuts. And the pictures are great!

    1. Thanks, Sheila. And, fingers make a lot of food taste better!

  2. Adding the cherry tomatoes to the roasting pan is a great idea.

    Sheila, is there something wrong with eating them with your fingers?!

    1. Thanks, Libby. I think fingers are great many cases.