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Chef Bill Fuller Recipe: Asparagus Roasted With Citrus, Parmesan & Pine Nuts

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(Photo Credit: CBS)

If you’re looking for a delicious new dish, be sure to try this one from Chef Bill Fuller today!

Asparagus Roasted With Citrus, Parmesan, And Pine Nuts

Serves 4 as a main, 8 as a side

  • 2 bu. Asparagus, washed and snapped
  • 2-3 Tbs. Very good olive oil
  • Salt and pepper
  • A lemon
  • An orange
  • 2-3 garlic cloves
  • ½ C. Shaved Parmesan cheese (or more)
  • ¼ C. Pine nuts

1) Pre-heat oven to 425 °.

2) Place asparagus in a large bowl. Drizzle with oil. Toss well to cover.

3) Season with salt and pepper.

4) Using a fine grater, shave the orange and lemon zest onto the asparagus. Toss well.

5) Grate the garlic into the asparagus. Toss well.

6) Lay asparagus in a shallow baking pan. Place in single layer (you can double if they are thin spears. Drizzle remaining marinade over spears.

7) Sprinkle pine nuts over.

8) Sprinkle generously with parmesan cheese.

9) Place in high rack of oven and roast for 20 minutes or until cheese browns and asparagus is tender.

Warm New Potato Salad With Shiitakes, Rosemary, Baby Kale, And Spring Garlic

Serves 4 as a main, 8 as a side

  • 2 pounds New potatoes, the smaller the better, washed and dried
  • 1 pound Shiitake mushrooms
  • 1 ea. Spring garlics, sliced thinly
  • 2-3 ea. Branches rosemary, picked
  • 2-3 Tbs Olive oil
  • Salt and pepper
  • ½ pound Hearty lettuce (arugula, baby kale, etc.)
  • Simple Vinaigrette
  • ½ pound Fresh chevre

1) Preheat oven to 425°. Place a roasting pan in the oven. Allow to become hot.

2) Place potatoes, shiitakes, and garlic in a bowl. Sprinkle with olive oil and rosemary and season well with salt and pepper. Toss thoroughly

3) When the pan is hot, pour potatoes into hot roasting pans inside the oven. Shake to spread the vegetables evenly.

4) Close door, cook for20 to 25 minutes.

5) Arrange arugula on serving platter or plates.

6) When potatoes are cooked, remove from the oven ad allow to cool for a moment.

7) Drizzle dressing lightly over salad. Arrange roasted vegetables over arugula.

8) Dab cheese atop. Serve immediately.

Simple Vinaigrette

  • ¼ C Red wine vinegar
  • 2 Tbs Balsamic vinegar
  • ¾ C. Extra virgin olive oil
  • 2 tsp. Dijon mustard
  • Salt and pepper

1) Place all ingredients in a pint jar.

2) Shake like heck to get it to mix.

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