Asparagus With Toasted Pine Nuts And Lemon Vinai
Ingredients
1 pound asparagus, fresh spears
3 Tbsp. pine nuts
1/4 C. 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
Cooking Instructions
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 to 5 minutes, or until spears are crisp and tender. Transfer to a serving platter. Sauté pine nuts in a small skillet over medium heat 2 to 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 to 3 minutes or until thoroughly heated, stirring constantly. Pour over asparagus. Sprinkle with pine nuts. Let stand to room temperature before serving.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)