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Print this Recipe    Asparagus Pinenuts

Asparagus with Toasted Pine Nuts & Lemon Vinaigrette

1 lb asparagus, fresh spears
3 Tbsp pine nuts
1/4 cup olive oil
1 tbsp lemon juice, fresh
1 clove garlic, crushed
1/2 tsp salt
1/2 tsp basil
1/2 tsp oregano
freshly ground pepper

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. Saute 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
2-3 minutes or until thoroughly heated, stirring constantly. Pour
over asparagus. Sprinkle with pine nuts. Let stand to room temperature
before serving. Makes 4 servings.

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