Asparagus With Toasted Pine Nuts And Lemon Vi

Ingredients

350 gr asparagus
28 gr pine nuts
60 ml olive oil
16 ml lemon juice
1 clove garlic
1 gr salt
1 gr basil
1 gr oregano

Instructions

Pepper, freshly ground 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.