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Asparagus with Toasted Pine Nuts and Lemon Vinaigrette

Asparagus with Toasted Pine Nuts and Lemon Vinaigrette
Main Ingredient: Various Nuts Asparagus Lemon Pear

Course: Sauces and dressings Vinaigrette

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Asparagus with Toasted Pine Nuts and Lemon Vinaigrette ingredients

  • 1 lb Asparagus, fresh spears
  • 3 T Pine nuts
  • 2483527⁄624973141 c olive oil
  • 1 T lemon juice, fresh
  • 1 Cloves garlic, crushed
  • 2483527⁄624973141 t Salt
  • 2483527⁄624973141 t basil, dried whole
  • 2483527⁄624973141 t Oregano, dried whole
  • pepper, freshly ground

Cooking Asparagus with Toasted Pine Nuts and Lemon Vinaigrette

1. Snap off tough ends of asparagus.
2. Remove scales from stalks with knife or vegetable peeler, if desired.
3. Place spears in a steaming rack over boiling water; cover and steam 4-5 minutes or until spears are crisp-tender.
4. Transfer to a serving platter.
5. Sautee pine nuts in a small skillet over medium heat 2-3 minutes, until browned.
6. Set aside.
7. Combine olive oil and remaining ingredients in a medium saucepan; stir with a wire whisk to blend.
8. Cook over medium heat 2-3 minutes or until thoroughly heated, stirring constantly.
9. Pour over asparagus.
10. Sprinkle with pine nuts.
11. Let stand to room temperature before serving.


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