ASPARAGUS WITH TOASTED PINE NUTS
AND LEMON VINAIGRETTE

1 lb fresh asparagus spears
3 tbsp pine nuts
1/4 cup olive oil
1 tbsp fresh lemon juice
1 clove garlic, crushed
1/2 tsp salt
1/2 tsp dried whole basil
1/2 tsp 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 a steaming rack over boiling water; cover and steam 4-5 minutes or until spears are crisp-tender. Transfer to a serving platter. Set aside.

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.

Cool to room temperature before serving.

Servings: 4
Source: unknown