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.
Sauté pine nuts in a small skillet over medium heat 2-3 minutes, until browned.
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.
Yield: 4 servings
Per Serving: 185 Cal (78% from Fat, 9% from Protein, 14% from Carb); 4 g
Protein; 17 g Tot Fat; 7 g Carb; 3 g Fiber; 34 mg Calcium; 2 mg Iron; 297 mg Sodium;
0 mg Cholesterol