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Lemony Roasted Asparagus and Cauliflower Salad

Sarah Menanix
  • minutes
  • Serves 4 to 6

INGREDIENTS

1/2 lb

Asparagus spears

1 lb

Cauliflower florets

1

Full lemon, Zest of

1 tbsp

Lemon, Juice of half

1

Salt and pepper

1 tbsp

Olive oil, extra virgin

1/4 cup

Pine nuts, toasted

1/4 cup

Parmesan cheese