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
It is quite possible to prove the history of recipes far back into history, at least as far as pharonic Egypt, and potentially, even further back. Interesting though that is, in the main part, these early records were just very simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the oldest recipe discovered, according to experts in ancient history are some ancient tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful and exhilarated. During Roman times 25BC a roman called Apicius wrote a few documents describing recipes enjoyed by wealthy roman citizens. In his works, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and afters, something that is very familiar to us today. Aspicius also recounts how the Roman chefs were skilled in the use of a wide range of spices and herbs, including some familiar names like bay, rue and dill. In the fifteenth century, people returning from the crusades brought back many foods and herbs from the holy lands, including spices like parsley and basil. These new foods and tastes prompted a surge in manuscripts on cookery, some of which are kept safe in academic collections. By the arrival of the 1900s, cook books were in high demand, mostly as a result of better eduction, people having increased leisure time and a general increase in wealth. The arrival of TV brought us TV cooks and the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to access thousands of recipes like those on this recipe site. |
We hope you enjoy this Asparagus With Toasted Pine Nuts & Lemon Vina recipe.
