Low Carb Recipes
Asparagus with Toasted Pine Nuts
and Lemon Vinai
Yield: 4 servings
Ingredients
- 1 pound fresh asparagus spears
- 1/2 teaspoon salt
- 3 tablespoons pine nuts
- 1/2 teaspoon dried whole basil
- 1/4 cup olive oil
- 1/2 teaspoon dried whole oregano
- 1 tablespoon fresh lemon juice
- Pepper, freshly ground
- 1 clove garlic, crushed
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 for 4 to 5 minutes or until spears are crisp-tender. Transfer to a serving platter.
- Sauté pine nuts in a small skillet over medium heat for 2 to 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 for 2 to 3 minutes or until thoroughly heated, stirring constantly. Pour over asparagus. Sprinkle with pine nuts.
- Let stand to room temperature before serving.
Nutrition
Nutrition
Per serving: 185 Cal (78% from Fat, 9% from Protein, 14% from Carb); 4g Protein; 17g Tot Fat; 7g Carb; 3g Fiber; 34mg Calcium; 2mg Iron; 297mg Sodium; 0mg Cholesterol