Skip to main content
Epicurious
Bon Appétit

Roasted Asparagus with Brazil Nuts

By Miriyam Glazer and Phyllis Glazer

3.8

(1)

Recipe information

  • Yield

    Makes 8 servings

Ingredients

2 pounds asparagus, trimmed
3 tablespoons extra-virgin olive oil, divided
1 cup Brazil nuts (about 5 ounces), toasted, chopped
3 tablespoons dry white wine

Preparation

  1. Step 1

    Preheat oven to 350°F. Line large rimmed baking sheet with foil. Toss asparagus with 2 tablespoons olive oil on prepared baking sheet. Sprinkle with salt and pepper. Roast until asparagus is just tender, about 15 minutes. (Can be prepared 3 hours ahead. Let stand at room temperature.)

    Step 2

    Heat remaining 1 tablespoon oil in large skillet over medium-high heat. Add asparagus, nuts, and wine. Toss until asparagus is heated through, about 3 minutes. Season with additional salt and pepper, if desired. Arrange on platter.

TagsAsparagusVegetableNutSideDinnerDairy FreeGluten FreeVegetarianVegan5 Ingredients or FewerEasyWeeknight MealsQuickRoastSpringBon Appétit
Read More
Zucchini, Pea, and Bulgur Pilaf
This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.
Eggplant Roasted in Satay Sauce
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?
Crispy Oyster Mushroom Skewers With Bok Choy Salad
Oyster mushrooms are a strong all-rounder in the kitchen, seeming to straddle both plant and meat worlds in what they look and taste like when cooked. Here they’re coated in a marinade my mother used to use when cooking Chinese food at home—honey, soy, garlic and ginger—and roasted until golden, crisp, and juicy.
Amaranth Porridge With Walnuts and Honey
Nutty, protein-packed, and batchable—perfect for hectic mornings.
Spicy Cashew Scallion Noodles
This saucy noodle recipe gets its crunch from fiery, garlicky toasted cashews.
Sweet and Spicy Zucchini
A punchy vinaigrette of preserved lemon and hot chile animates seared zucchini. A simple solution for summer's most prolific vegetable.
Kung Pao Cabbage With Tofu
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
Spiced Lentil and Carrot Salad
A make-ahead pantry salad that's friendly on the wallet too.