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Asparagus with Toasted Pine Nuts
and Lemon Vinai


  • 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


  1. 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.
  2. Sauté pine nuts in a small skillet over medium heat 2-3 minutes, until browned. Set aside.
  3. 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.
  4. 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

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