Asparagus With Toasted Pine Nuts & Lemon Vinaigrette Recipe

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Asparagus with Toasted Pine Nuts & Lemon Vinaigrette

linda mcdougal


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1 lb
fresh asparagus
3 Tbsp
pine nuts
1/4 c
olive oil
1 Tbsp
fresh lemon juice
garlic clove, crushed
1/2 tsp
1/2 tsp
basil, dried
1/2 tsp
oregano, dried
freshly ground black pepper


1Snap off tough ends of asparagus.

2Remove scales from stalks with knife or vegetable peeler, if desired.

3Place spears in a steaming rack over boiling water; cover and steam 4-5 minutes or until spears are crisp-tender.

4Transfer to a serving platter.

5Sautee pine nuts in a small skillet over medium heat 2-3 minutes, until browned.

6Set aside.

7Combine olive oil and remaining ingredients in a medium saucepan; stir with a wire whisk to blend.

8Cook over medium heat 2-3 minutes or until thoroughly heated, stirring constantly.

9Pour over asparagus.

10Sprinkle with pine nuts.

11Let stand to room temperature before serving.

About this Recipe

Course/Dish: Vegetables
Other Tag: Quick & Easy