| 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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