Title: Asparagus with toasted pine nuts and lemon vinaigrette
 Categories: Vegetables, Low-cal
      Yield: 4 Servings
 
      1 lb Asparagus, fresh spears
    1/4 c  Olive oil
      1    Clove garlic, crushed
    1/2 ts Basil, dried whole
           Pepper, freshly ground
      3 tb Pine nuts
      1 tb Lemon juice, fresh
    1/2 ts Salt
    1/2 ts Oregano, dried whole
 
  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.
  
  File