- 1 lb. fresh asparagus spears
- 3 tablespoons pine nuts
- 1/4 olive oil
- 1 tablespoon fresh lemon juice
- 1 clove garlic, crushed
- 1/2 teaspoon salt
- 1/2 teaspoon dried whole basil
- 1/2 teaspoon dried whole oregano
- freshly ground pepper
Snap off tough ends of asparagus. Remove scales from stalks with knife or vegetable peeler, if desired. Place spears in steaming rack over boiling water; cover and steam 4 to 5 minutes or until asparagus spears are crisp-tender. Transfer steamed asparagus to serving platter.
saute pine nuts in small skillet over medium heat 2 to 3 minutes or until browned. Set aside.
Combine olive oil and remaining ingredients in medium saucepan; stir using wire whisk to blend. Cook over medium heat 2 to 3 minutes or until thoroughly heated, stirring constantly. Pour over asparagus. Sprinkle with pine nuts. Let stand to room temperature before serving.