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 Vinaigrette Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Breakfast; Fruit; Nut
The History of Recipes
Experts have found proof that recipes existed far back into distant history, at least as far back into recorded history as the Egypt of the Pharoahs, and possibly even further. In practice though, in the main part, these old records were just very basic pictorial instructions for food preparation.
Fascinatingly, the oldest recipe found, 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 having made people feel wonderful. As we move into The time of the roman empire 25BC a roman called Apicius wrote some scripts describing recipes enjoyed by his fellow Romans. In his scrolls, Apicius tells us how the roman meals were split into appetizers, main meal and desserts, something that is very familiar to us today. This early Roman chef informs us how the cooks of his times made use of a good variety of spices, including some familiar names like basil, fennel and dill. In the fifteenth century, people returning from the crusades brought back many foods and spices from the Middle-East, such as coriander, parsley, and basil. The introduction of these new herbs and spices led to an explosion in books on cooking, some of which are now in academic collections. By the arrival of the 20th century, cook books are in high demand, as a result of increased literacy, people having more spare time and being a little richer. The introduction of television gave us cooking programs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, allowing everyone to search through massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this Asparagus With Toasted Pine Nuts & Lemon Vinaigrette recipe.
