Asparagus With Toasted Pine Nuts and Lemon Vinagrette

Course : Asparagus
Serves: 4
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1 pound 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
1/2 teaspoon pepper -- freshly ground

Preparation / Directions:

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.

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