Title: Asparagus with Toasted Pine Nuts & Lemon Vinai
Categories: Diabetic Vegetable Lowfat Nut
Yield: 4 Servings
| 1 | lb | Asparagus, fresh spears |
| 3 | tb | Pine nuts |
| 1/4 | c | Olive oil |
| 1 | tb | Lemon juice, fresh |
| 1 | | Clove garlic, crushed |
| 1/2 | ts | Salt |
| 1/2 | ts | Basil, dried whole |
| 1/2 | ts | Oregano, dried whole |
| | | 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.