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1 pound Asparagus, Fresh
3 ounce Pine Nuts
4 tablespoon Olive Oil
1 tablespoon Lemon Juice, Fresh
1 Garlic Clove, Crushed
½ teaspoon Salt
½ teaspoon Basil, Dried
½ teaspoon Oregano, Dried
Pepper, Freshly Ground
Snap off tough ends of asparagus. 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 over medium heat 2-3 minutes, until browned. Set aside.
Combine olive oil and remaining ingredients in a medium pan; 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.
3 ounce Pine Nuts
4 tablespoon Olive Oil
1 tablespoon Lemon Juice, Fresh
1 Garlic Clove, Crushed
½ teaspoon Salt
½ teaspoon Basil, Dried
½ teaspoon Oregano, Dried
Pepper, Freshly Ground
Snap off tough ends of asparagus. 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 over medium heat 2-3 minutes, until browned. Set aside.
Combine olive oil and remaining ingredients in a medium pan; 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.
