ASPARAGUS WITH TOASTED PINE NUTS & LEMON VINAIGRETTE
Steps:
- 1. Snap off tough ends of asparagus.
- 2. Remove scales from stalks with knife or vegetable peeler, if desired.
- 3. Place spears in a steaming rack over boiling water; cover and steam 4-5 minutes or until spears are crisp-tender.
- 4. Transfer to a serving platter.
- 5. Sautee pine nuts in a small skillet over medium heat 2-3 minutes, until browned.
- 6. Set aside.
- 7. Combine olive oil and remaining ingredients in a medium saucepan; stir with a wire whisk to blend.
- 8. Cook over medium heat 2-3 minutes or until thoroughly heated, stirring constantly.
- 9. Pour over asparagus.
- 10. Sprinkle with pine nuts.
- 11. Let stand to room temperature before serving.
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