Asparagus with Toasted Pine Nuts & Lemon Vinaigrette

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Asparagus with Toasted Pine Nuts & Lemon Vinaigrette

 

1 pound asparagus, fresh spears

3 tablespoons pine nuts

1/4 cup olive oil

1 tablespoon fresh Lemon juice

2 cloves garlic, crushed

1/2 teaspoon salt

1/2 teaspoon dried whole basil

1/2 teaspoon dried whole oregano

freshly ground pepper

 

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.

Saute pine nuts in a small skillet over medium heat 2 to 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 to 3 minutes or until

thoroughly heated, stirring constantly. Pour over asparagus. Sprinkle with

pine nuts. Let stand to room temperature before serving. Serves 4.