Wednesday, November 5, 2008

Lemon Asparagus with Pine Nuts

This is sort of a fancy side dish, but I'm telling you, little kids love it.  Weird, I know, but I've had several kids shock us by demanding seconds.  What is better than a dish everyone loves?  Not much.  

1 lb. fresh asparagus
3 T pine nuts
1/4 c olive oil
1 T lemon juice
1 clove garlic
1/2 t salt
1/2 t dried basil
1/2 t dried oregano
freshly ground pepper, to taste

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.  

1 comment:

Rachel said...

This sounds delicious! Can't wait until spring. :)