Title: Asparagus with Toasted Pine Nuts and Lemon Vinaigrette
Categories: Vegetables, Low-cal
Yield: 4 Servings
1 lb Asparagus, fresh spears
1/4 c Olive oil
1 Clove garlic, crushed
1/2 ts Basil, dried whole
Pepper, freshly ground
3 tb Pine nuts
1 tb Lemon juice, fresh
1/2 ts Salt
1/2 ts Oregano, dried whole
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.