The perfect pairing of pignoli with lemon makes Asparagus with Toasted Pine Nuts and Lemon Vinaigrette a delectable side dish.
Asparagus with Toasted Pine Nuts and Lemon Vinaigrette

Asparagus with Toasted Pine Nuts and Lemon Vinaigrette
Recipe type: Vegetables
Serves: 4
  • 1 pound asparagus, fresh spears
  • 3 Tablespoons pine nuts
  • 1/4 Cup olive oil
  • 1 Tablespoon lemon juice, fresh
  • 1 clove garlic, crushed
  • 1/2 teaspoon salt
  • 1/2 teaspoon basil, dried whole
  • 1/2 teaspoon oregano, dried whole
  • black pepper, freshly ground
  1. 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. Saute pine nuts in a small skillet over medium heat 2-3 minutes, until browned. Set aside.
  6. Combine olive oil and remaining ingredients in a medium saucepan; stir with a wire whisk to blend.
  7. Cook over medium heat 2-3 minutes or until thoroughly heated, stirring constantly. Pour over asparagus.
  8. Sprinkle with pine nuts.
  9. Let stand to room temperature before serving.

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