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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: 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.
| Ingredients:
1 Pound(s) Asparagus, fresh spears
3 Tablespoon(s) Pine nuts
1/4 Cup(s) Lemon juice, fresh
1 Clove garlic, crushed
1/2 Teaspoon(s) FUSILLI PASTA (SPIRALS)
1/2 Teaspoon(s) Basil, dried whole
1/2 Teaspoon(s) Oregano, dried whole |
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