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


The History of Recipes

We are able to follow the history of written recipes far back into distant history, in truth as far into history as ancient Egypt, and possibly even further than that. In practice though, generally, these early records were just simple pictorial, hieroglyphic or cunieform recipes for preparing meals.

The truth of the matter is, the most ancient recipe discovered so far, according to Professor Solomon Katz, is a collection of tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful.

Later on, in The time of the roman empire around 25BC a roman called Apicius created some scripts which described recipes enjoyed by his fellow Romans. In his works, Apicius tells us how the meals of wealthy Romans were split into starters, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he describes how the ancient chefs used many spices, including a few that will be familiar to modern cooks for example thyme, rue and asafoetida.

Later, in the fifteenth century, people returning from the crusades brought back many new foods and herbs from Arab cuisine, such as coriander, parsley, and basil. These new culinary innovations was responsible for a surge in manuscripts on cookery, the majority of which are kept safe in private libraries.

The arrival of television gave us celebrity chefs and the recipe books that accompanied them.

Which pretty much brings us up to date and the internet revolution, permitting us all to search through thousands of recipes like the ones you can find on this recipe site.

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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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