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