1 lb asparagus, fresh spears
3 tbsp pine nuts
1/4 cup olive oil
1 tbsp lemon juice, fresh
1 clove garlic, crushed
1/2 tsp salt
1/2 tsp basil, dried whole
1/2 tsp oregano, dried whole
1 pepper, freshly ground
A Recipe for
Asparagus With Toasted Pine Nuts & Lemon Vinai
Avoid fruit and nuts. You are what you eat. |
| Jim Davis |
Herb Tip |
"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?" |
| Alice B. Toklas |
This Recipe for Asparagus With Toasted Pine Nuts & Lemon Vinai is one of thousands in the Recipes-to-go Meal Cookbook.
You can say this for ready-mixes - the next generation isn't going to have any trouble making pies exactly like mother used to make. |
| Earl Wilson |
If you enjoy this Asparagus With Toasted Pine Nuts & Lemon Vinai Recipe - you should enjoy the recipe collections you can find on the websites below:
The whole of nature, as has been said, is a conjugation of the verb to eat, in the active and in the passive. |
| William Ralph Inge |
Anyhow, the hole in the doughnut is at least digestible. |
| H.L. Mencken |
This is a recipe for Asparagus With Toasted Pine Nuts & Lemon Vinai from the recipe cookbook of Recipes-to-go (Meal)
Vanity is the food of fools. |
| Anonymous |
The bagel, an unsweetened doughnut with rigor mortis. |
| Beatrice & Ira Freeman |
When women are depressed, they either eat or go shopping. Men invade another country. It's a whole different way of thinking. |
| Elaine Boosler |
"Food...can look beautiful, taste exquisite, smell wonderful, make people feel good, bring them together, inspire romantic feelings....At its most basic, it is fuel for a hungry machine;...." |
| Rosamond Richardson, English cookery author |
“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.” |
| Henry Miller, American writer (1891-1980) |
Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon. |
| Doug Larson |
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.
Serves: 4
Asparagus With Toasted Pine Nuts & Lemon Vinai Recipe brought to you by Recipes To-Go