Asparagus with toasted pine nuts & lemon vinaigrette

Yield: 4 servings

Measure Ingredient
1 pounds Asparagus, fresh spears
¼ cup Olive oil
1 each Clove garlic, crushed
½ teaspoon Basil, dried whole
1 x Pepper, freshly ground
3 tablespoons Pine nuts
1 tablespoon Lemon juice, fresh
½ teaspoon Salt
½ teaspoon Oregano, dried whole

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.

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