Asparagus with Toasted Pine Nuts & Lemon Vinaigrette
freshly ground black pepper
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.
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.
Sprinkle with pine nuts.
Let stand to room temperature before serving.