Mexican Cuisine and Good Ole Southern Cooking Recipes plus Cajun and Creole

Asparagus With Toasted Pine Nuts & Lemon Vinai

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1 lb asparagus, fresh spears
3 tablespoon pine nuts
1/4 cup olive oil
1 tablespoon lemon juice, fresh
1 clove garlic, crushed
1/2 teaspoon salt
1/2 teaspoon basil, dried whole
1/2 teaspoon oregano, dried whole
1 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.

Yield: 4 servings

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