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 can follow the history of written recipes way back into ancient history, in fact as far as ancient Egypt, and quite possibly further than that. Interesting though that is, these, old recipes were just basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to experts in ancient history is a collection of clay 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 having made people feel exhilarated and blissful. As we move on, there were some books published in the fourteenth century ; a book entitled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are nothing to do with the curry that is popular today, but rather descriptions of the types of meals enjoyed by the upper classes. Later, in the fifteenth century, people returning from the crusades brought us a variety of foods and spices from Arab cuisine, including spices like parsley and basil. These new foods and tastes created an outbreak in manuscripts on cooking, many of which still exist in private collections. During the next few centuries, the rich and powerful families of the West strove to serve up the most extravagent banquests, and because of this the best chefs and their recipe collections increased in prestige. However, it was during the 1800s that formal cookery and recipe collections really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to collecting, testing, and publishing the recipes of their peers. The revolution that is television gave us TV chefs and the demand for the spin-off recipe books. Which brings us neatly up to date and the internet revolution, permitting everyone to access thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Asparagus With Toasted Pine Nuts & Lemon Vinai recipe.
