Asparagus with Toasted Pine Nuts and Lemon Vinai

Asparagus with Toasted Pine Nuts and Lemon Vinai

Ingredients:
1 pound fresh asparagus spears
1/2 teaspoon salt
3 tablespoond pine nuts
1/2 teaspoon dried whole basil
1/4 cup olive oil
1/2 teaspoon dried whole oregano
1 tablespoon fresh lemon juice

Directions:
Pepper, freshly ground
1 clove garlic, crushed
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.
Sauté 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 for 2 to 3 minutes or until thoroughly heated, stirring constantly. Pour over
asparagus. Sprinkle with pine nuts. Let stand to room temperature before serving.