1 lb asparagus, fresh spears
3 tbsp pine nuts
1/4 cup olive oil
1 tbsp lemon juice, fresh
1 clove garlic, crushed
1/2 tsp salt
1/2 tsp basil, dried whole
1/2 tsp oregano, dried whole
1 pepper, freshly ground
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.
Servings: 4 servings
Asparagus With Toasted Pine Nuts & Lemon Vi Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Breakfast; Fruit; Nut
The History of Recipes
Historians have tracked the existence of recipes way back into the far past, in truth as far into history as the early Egyptians, and possibly even further. However, generally, these early records were just simple hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the most ancient recipe discovered so far, according to academics is a collection of stone tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful. As we move into The time of the roman empire 25BC a roman called Apicius assembled a collection of documents which described recipes cooked by wealthy roman citizens. In his publication, he recounts how the meals of wealthy Romans were split into hors d`oeuvre, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius recounts how the chefs of Roman times were skilled in the use of a good variety of spices, including a few that are still present in modern kitchens such as basil, rue and parsley. As our culinary historical trip moves to more modern times we have two interesting recipe books dating from the 1300s : a cookery book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Surprisingly, these have no connection with the spicy food that is served today, but instead recipes for the types of food served to the nobility of the period. In the 15th century, knights returning from the crusades brought back many new spices and herbs from Arab cuisine, such as basil and rosemary. These new foods and spices caused an explosion in cookery books, some of which are kept safe in private collections. Over the next few centuries, the upper-class families of Europe tried to offer the most exotic banquets, and because of this cooks and their collection of recipes were at a premium. Nevertheless, it wasn`t until the 19th century the formal cooking and recipe publications became popular. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to collecting, testing, and recording popular recipes of the day. By the arrival of the 1900s, cook books were increasing in popularity due to better eduction, people having increased spare time and having more disposable income. |
We hope you enjoy this Asparagus With Toasted Pine Nuts & Lemon Vi recipe.
