Asparagus With Toasted Pine Nuts & Lemon Vinaidiabetic, lowfat, nuts/grains, vegetables 1 lb asparagus, fresh spears 3 tablespoon 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 1 pepper, freshly ground 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. Sautee 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. |
