Ingredients for Asparagus With Pine Nuts
- 1 lb fresh asparagus
- 1/4 cup pine nuts
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 clove garlic, minced
- 1 teaspoon sugar
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt and 1/4 teaspoon black pepper
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How to Make Asparagus With Pine Nuts
- Trim the tough ends off 1 pound of asparagus.
- Bring a small pot of salted water to a boil. Add asparagus and cook for 4-5 minutes, or until tender-crisp but still bright green.
- Immediately transfer asparagus to a bowl of ice water to stop the cooking process and maintain vibrant color. Let cool for a few minutes.
- Drain the asparagus thoroughly and cut into 2-inch lengths. Set aside.
- In a small dry skillet over medium heat, toast 1/4 cup of pine nuts, shaking the pan frequently, until evenly golden brown (about 3-5 minutes). Watch carefully to prevent burning.
- Remove pine nuts from the skillet and let cool completely.
- In a small bowl, whisk together 1/4 cup extra virgin olive oil, 2 tablespoons fresh lemon juice, 1 clove minced garlic, 1 teaspoon sugar, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Pour the dressing over the cooled asparagus and gently toss to coat.
- Let the asparagus marinate in the dressing for at least 30 minutes (or up to 2 hours in the refrigerator) to allow the flavors to meld.
- Before serving, sprinkle with the toasted pine nuts.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
9g
Fat
10g
Carbs
1g
