Ingredients Jump to Instructions ↓

  1. 1 pound asparagus -- fresh spears

  2. 3 tablespoons pine nuts

  3. 1/4 cup olive oil

  4. 1 tablespoon lemon juice -- fresh

  5. 1 clove garlic -- crushed

  6. 1/2 teaspoon salt

  7. 1/2 teaspoon basil -- dried whole

  8. 1/2 teaspoon oregano -- dried whole pepper -- freshly ground

Instructions Jump to Ingredients ↑

  1. Preparation : 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.


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