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ASPARAGUS WITH TOASTED PINE NUTS & LEMON VINAIGRETTE



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
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.
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