| 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
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Nutrition (calculated from recipe ingredients)
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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