Asparagus With Toasted Pine Nuts & Lemon Vinaigrette

Title: Asparagus With Toasted Pine Nuts & Lemon Vinaigrette
Categories: Vegetables, Low-cal
Yield: 4 servings

1 lb Asparagus, fresh spears 3 tb Pine nuts 1/4 c Olive oil 1 tb Lemon juice, fresh 1 ea Clove garlic, crushed 1/2 ts Salt 1/2 ts Basil, dried whole 1/2 ts Oregano, dried whole 1 x Pepper, freshly ground

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.