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