Asparagus With Toasted Pine Nuts & Lemon Vinaigrette

1. 1

   Snap off tough ends of asparagus.

2. 2

   Remove scales from stalks with knife or vegetable peeler, if desired.

3. 3

   Place spears in a steaming rack over boiling water; cover and steam 4-5 minutes or until spears are crisp-tender.

4. 4

   Transfer to a serving platter.

5. 5

   Sautee pine nuts in a small skillet over medium heat 2-3 minutes, until browned.

6. 6

   Set aside.

7. 7

   Combine olive oil and remaining ingredients in a medium saucepan; stir with a wire whisk to blend.

8. 8

   Cook over medium heat 2-3 minutes or until thoroughly heated, stirring constantly.

9. 9

   Pour over asparagus.

10. 10

    Sprinkle with pine nuts.

11. 11

    Let stand to room temperature before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.