Asparagus With Toasted Pine Nuts And Lemon Vinaigrette



  • 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.