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Prep Time: 15 Minutes Cook Time: 4 Minutes |
Ready In: 19 Minutes Servings: 4 |
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This is great on an antipasto plate. Ingredients:
2 bunches fresh asparagus |
2 tablespoons pine nuts |
1/4 cup olive oil |
1 tablespoon fresh lemon juice |
1 clove garlic, chopped fine |
1/4 teaspoon sugar |
1/2 teaspoon dried oregano |
2 teaspoons fresh basil, chopped fine |
salt and pepper |
Directions:
1. Trim tough ends off asparagus.
2. Cook in small amount of boiling water until tender-crisp, approx 4 minutes.
3. Drain and plunge into ice water for a few minutes.
4. Drain well and cut into 2 inch lengths, set aside.
5. Im small frypan, toast pine nuts until evenly browned, shaking pan frequently.
6. Remove from pan and cool.
7. Whisk together oil, lemon juice, garlic, sugar, oregano, basil, salt and pepper and pour over cool asparagus.
8. Let stand about 30 minutes.
9. Sprinkle with the pine nuts.
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