Yield: 4 servings
Measure | Ingredient |
---|---|
1 pounds | Asparagus, fresh spears |
3 tablespoons | Pine nuts |
¼ cup | Olive oil |
1 tablespoon | Lemon juice, fresh |
1 \N | Clove garlic, crushed |
½ teaspoon | Salt |
½ teaspoon | Basil, dried whole |
½ teaspoon | Oregano, dried whole |
\N \N | 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. Sautee 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.