Asparagus With Toasted Pine Nuts And Lemon Vinaigrette
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Low-cal, Vegetables | 4 | Servings | |
INGREDIENTS
| 1 | lb | Asparagus, fresh spears |
| 1/4 | c | Olive oil |
| 1 | Clove garlic, crushed | |
| 1/2 | t | Basil, dried whole |
| Pepper, freshly ground | ||
| 3 | T | Pine nuts |
| 1 | T | Lemon juice, fresh |
| 1/2 | t | Salt |
| 1/2 | t | 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
A Message from our Provider:
“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 183
Calories From Fat: 158
Total Fat: 18.1g
Cholesterol: 0mg
Sodium: 613.5mg
Potassium: 250.3mg
Carbohydrates: 4.5g
Fiber: 1.6g
Sugar: <1g
Protein: 3.1g