Asparagus with toasted pine nuts and lemon vinaigrette
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Asparagus, fresh spears |
| ¼ | cup | Olive oil |
| 1 | Clove garlic, crushed | |
| ½ | teaspoon | Basil, dried whole |
| Pepper, freshly ground | ||
| 3 | tablespoons | Pine nuts |
| 1 | tablespoon | Lemon juice, fresh |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Oregano, dried whole |
Directions
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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