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Asparagus with Toasted Pine Nuts and Lemon Vinai
Yield: 4 servings
1 pound fresh asparagus spears 1/2 teaspoon salt 3 tablespoons pine nuts 1/2 teaspoon dried whole basil 1/4 cup olive oil 1/2 teaspoon dried whole oregano 1 tablespoon fresh lemon juice 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.
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