Asparagus With Toasted Pine Nuts & Lemon Vinaigrette Recipe

Step 1

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. Saute 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.

Things You'll Need

  • 1lb Asparagus, fresh spears
  • 3tb Pine nuts
  • 1/4c Olive oil
  • 1tb Lemon juice, fresh
  • 1ea Clove garlic, crushed
  • 1/2ts Salt
  • 1/2ts Basil, dried whole
  • 1/2ts Oregano, dried whole
  • Pepper, freshly ground

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