Asparagus with Toasted Pine Nuts & Lemon Vinaigrette
photo by jrusk
- Ready In:
- 11mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
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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Reviews
-
Wonderful recipe. I made it last night to go with a roasted chicken. I served the vinaigrette hot over hot asparagus, even the aroma was great. I used 2 cloves of garlic.I steamed the asparagus for about 4 minutes and they were thick stems (I like my asparagus still crisp). I am so glad I checked before posting the recipe - I picked up the identical one from the internet and was all excited about sharing it and here it was already posted. This is a really good way to serve asparagus.
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RECIPE SUBMITTED BY
Jenny Sanders
Cambridge, Ontario
I love to garden, both perennials and vegetables. I am always looking for recipes to fiddle with, especially good simple vegetable dishes. I try to use organic ingredients as much as possible.