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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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