Asparagus with Toasted Pine Nuts and Lemon Vinai

Instructions

1. 1

   Pepper, freshly ground 1 clove garlic, crushed Snap off tough ends of asparagus.

2. 2

   Remove scales from stalks with knife or vegetable peeler, if desired.

3. 3

   Place spears in a steaming rack over boiling water; cover and steam 4-5 minutes or until spears are crisp-tender.

4. 4

   Transfer to a serving platter.

5. 5

   Sauté pine nuts in a small skillet over medium heat 2-3 minutes, until browned.

6. 6

   Combine olive oil and remaining ingredients in a medium saucepan; stir with a wire whisk to blend.

7. 7

   Cook over medium heat for 2 to 3 minutes or until thoroughly heated, stirring constantly.

8. 8

   Pour over asparagus.

9. 9

   Sprinkle with pine nuts.

10. 10

    Let stand to room temperature before serving.