Asparagus with Toasted Pine Nuts + Lemon Vinai
Yield: 4 servings
1 lb Asparagus, fresh spears 1/2 t Salt
3 T Pine nuts 1/2 t Basil, dried whole
1/4 c Olive oil 1/2 t Oregano, dried whole
1 T Lemon juice, fresh Pepper, freshly ground
1 Clove garlic, crushed
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.
441 lb Asparagus, fresh spears 1/2 t Salt
3 T Pine nuts 1/2 t Basil, dried whole
1/4 c Olive oil 1/2 t Oregano, dried whole
1 T Lemon juice, fresh Pepper, freshly ground
1 Clove garlic, crushed
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.
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