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Asparagus with Toasted Pine Nuts and Lemon Vinaigrette


Servings: 4

1 lb Asparagus, fresh spears
3 tablespoon Pine nuts
1/4 cup Olive oil
1 tablespoon Lemon juice, fresh
1 Clove garlic, crushed
1/2 tsp Salt
1/2 tsp Basil, dried whole
1/2 tsp Oregano, dried whole
Pepper, freshly ground

Snap off tough ends of asparagus. Remove scales from stalks with knife or vegetable peeler, if desired. Place spears in a steaming rack over boiling water; cover and steam 4-5 minutes or until spears are crisp-tender.

Transfer to a serving platter. Sauté pine nuts in a small skillet over medium heat 2-3 minutes, until browned. Set aside.

Combine olive oil and remaining ingredients in a medium saucepan; stir with a wire whisk to blend. Cook over medium heat 2-3 minutes or until thoroughly heated, stirring constantly. Pour over asparagus. Sprinkle with pine nuts. Let stand to room temperature before serving.




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