Asparagus with Toasted Pine Nuts & Lemon Vinaigrette

Recipe by Jenny Sanders
READY IN: 11mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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