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 Vina Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Breakfast; Fruit; Nut
The History of Recipes
We are able to track the history of written recipes way back into distant history, certainly as far into history as the Egyptians, and maybe further still. In practice though, generally, these ancient records were just primitive pictorial, hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the oldest recipe discovered so far, according to food historians are some stone tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated. As we move into The time of the romans around 25BC a roman called Apicius assembled a number of documents describing recipes cooked by wealthy roman citizens. In his publication, Apicius recounts how the meals were separated into appetizers, main meal and afters, something that is very familiar to us today. He also describes how the Romans were skilled in the use of a wide range of spices and herbs, including a few that are still present in modern kitchens such as basil, rue and dill. As we move on, there were a couple of interesting recipe books from the 14th Century - a cookery book titled `Forme of Cury`, and another named `Curye on Inglish`. Don`t be fooled by the titles though, these two books are unconnected to the spicy food that appears on menues today, but rather recipes for the types of food prepared by the chefs of the rich and wealthy people of that period. Later, in the fifteenth century, knights returning from the crusades brought back many foods, spices and herbs from middle-east cuisine, including coriander, parsley, and rosemary. These new culinary innovations created an eruption in cookery books, some of which are now in private libraries. By the advent of the 20th century, cookery publications were in high demand, due to higher levels of literacy, people having more leisure time and having more money to spend. The revolution that is television brings us cooking programs and the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, permitting everyone to access massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Asparagus With Toasted Pine Nuts & Lemon Vina recipe.
