Asparagus With Toasted Pine Nuts & Lemon Vinai Recipe

Ingredients

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 Vinai Recipe brought to you by Recipe Ideas


Categories: Bread; Breads; Breakfast; Fruit; Nut


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Historians have traced the existence of recipes way back into history, in fact as far back into recorded history as the Egyptians, and maybe further still. Having said that, these, old cook books were just basic hieroglyphic recipes for food preparation.

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In the 15th century, people returning from the crusades brought us a variety of foods, spices and herbs from middle-east cuisine, including coriander, basil and rosemary. These new culinary innovations prompted an explosion in books on cooking, most of which are now in private cookery archives.

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We hope you enjoy this Asparagus With Toasted Pine Nuts & Lemon Vinai recipe.

 


Asparagus With Toasted Pine Nuts & Lemon Vinai Recipe, one of many tasty recipes brought to you by Recipes Ideas




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