Asparagus with Toasted Pine Nuts and Lemon Vinai
Ingredients
- 1 lb fresh asparagus spears
- 0.5 tsp salt
- 3 each tablespoond pine nuts
- 0.5 tsp dried whole basil
- 0.3 cup olive oil
- 0.5 tsp dried whole oregano
- 1 tbsp fresh lemon juice
Instructions
- 1
Pepper, freshly ground 1 clove garlic, crushed Snap off tough ends of asparagus.
- 2
Remove scales from stalks with knife or vegetable peeler, if desired.
- 3
Place spears in a steaming rack over boiling water; cover and steam 4-5 minutes or until spears are crisp-tender.
- 4
Transfer to a serving platter.
- 5
Sauté pine nuts in a small skillet over medium heat 2-3 minutes, until browned.
- 6
Combine olive oil and remaining ingredients in a medium saucepan; stir with a wire whisk to blend.
- 7
Cook over medium heat for 2 to 3 minutes or until thoroughly heated, stirring constantly.
- 8
Pour over asparagus.
- 9
Sprinkle with pine nuts.
- 10
Let stand to room temperature before serving.
- 11
Per Serving: 185 Cal (78% from Fat, 9% from Protein, 14% from Carb); 4 g Protein; 17 g Tot Fat; 7 g Carb; 3 g Fiber; 34 mg Calcium; 2 mg Iron; 297 mg Sodium; 0 mg Cholesterol