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ASPARAGUS WITH TOASTED PINE NUTS & LEMON VINAIGRETTE

Category:    Vegetables, Low-cal
Yield: 4 servings
 
      1 lb Asparagus, fresh spears             3 tb Pine nuts
    1/4 c  Olive oil                           1 tb Lemon juice, fresh
      1 ea Clove garlic, crushed             1/2 ts Salt
    1/2 ts Basil, dried whole                1/2 ts Oregano, dried whole
      1 x  Pepper, freshly ground         
 
  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.
 

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