REVIEW Asparagus with Toasted Pine Nuts & Lemon Vinaigrette

[Guest guest]

This is a keeper. I made it over the weekend and I will be making it again real

soon.

 

Gene

 

, Karla Johns <mozanbeak wrote:

>

> Asparagus with Toasted Pine Nuts & Lemon Vinaigrette

>  

> 1 pound asparagus, fresh spears

> 3 tablespoons pine nuts

> 1/4 cup olive oil

> 1 tablespoon fresh Lemon juice

> 2 cloves garlic, crushed

> 1/2 teaspoon salt

> 1/2 teaspoon dried whole basil

> 1/2 teaspoon dried whole oregano

> freshly ground pepper

>  

> 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.

> Saute pine nuts in a small skillet over medium heat 2 to 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 to 3 minutes or until

> thoroughly heated, stirring constantly. Pour over asparagus. Sprinkle with

> pine nuts. Let stand to room temperature before serving. Serves 4.

>

>

>

>

>