Asparagus with Toasted Pine Nuts and Lemon Vinaigrette
rec.food.recipes/Dancer (1999)
Makes 4 servings

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, dried whole
1/2 tsp. oregano, dried whole
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. 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.