By Jenny Sanders on March 06, 2000
Photo by jrusk
Photo by jrusk
Serving Size: 1 (138 g)
Servings Per Recipe: 4
"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."
"My whole family just loves this recipe and we are having it again for easter. Sharon cant chef in the house"
"I have made this recipe several times starting last Easter (2001). It is wonderful. Very easy to make."
"Easy and quick recipe. I substituted Sunflower Seeds for the Pine Nuts and it was very tasty."
"I tried this tonight and thought it waa excellent.I do not have a steamer,so I just cooked the asparagus in salted water for about 5 minutes, then drained it and put the vinaigrette on it. It cooked so fast I was glad to serve it at room temperature."
"This is a great recipe. I tried this with company last night and everyone loved it. Just the right amount of lemon and garlic flavoring. We did not have the pine nuts, but it was great without."
"All I heard was "YUM". I cooked my asparagus in a grill basket lined with foil. When the spears were done I just poured the vinaigrette in and left it on the grill until it sizzled. I also added red onion. This is one of my top favorite asparagus recipes now...so easy, everything is on hand, and great flavor!"
"I've been making this dish for almost 20 years and am never tired of it. I serve it on top of mixed greens which goes great with the vinaigrette."
"This is the best asparagus recipe ever! I let the basil, oregano, lemon juice, garic and olive oil sit combined for a bit to get the flavor mixed. Everyone I have made this for RAVES!"