Asparagus with Toasted Pine Nuts and Lemon Vinaigrette
- 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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
