Asparagus With Toasted Pine Nuts & Lemon Vinaigrette - cooking recipe

Ingredients

1 lb asparagus, fresh spears
3 tablespoons pine nuts
1/4 cup olive oil
1 tablespoon lemon juice, fresh
1 clove garlic, crushed
1/2 teaspoon salt
1/2 teaspoon basil, dried whole
1/2 teaspoon oregano, dried whole
pepper, freshly ground

Preparation

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.
Sautee 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.