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Preheat the oven to 180°C. Put the pine nuts onto a baking tray, into the oven and roast for 5-10 minutes, until lightly golden brown. Careful that they don't catch.
Ribbon the asparagus with a potato peeler. Grate the lemon zest and add the olive oil with salt and pepper. Sprinkle half of the pinenuts and stir. Serve with the rest of the pine nuts scattered on top.