| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetables, Low-cal | 4 | Servings | |
INGREDIENTS
| 1 | lb | Asparagus, fresh spears |
| 1/4 | c | Olive oil |
| 1 | Clove garlic, crushed | |
| 1/2 | ts | Basil, dried whole |
| Pepper, freshly ground | ||
| 3 | tb | Pine nuts |
| 1 | tb | Lemon juice, fresh |
| 1/2 | ts | Salt |
| 1/2 | ts | Oregano, dried whole |
INSTRUCTIONS
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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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