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 Vinaigrette
You are what you eat. For example, if you eat garlic you're apt to be a hermit. |
| Franklin P. Jones |
You don't sew with a fork, so I see no reason to eat with knitting needles. |
| Miss Piggy, on eating Chinese Food |
There is no sight on earth more appealing than the sight of a woman making dinner for someone she loves. |
| Thomas Wolfe |
This Recipe for Asparagus With Toasted Pine Nuts & Lemon Vinaigrette is one of thousands in the Recipes-to-go Meal Cookbook.
Stressed spelled backwards is desserts. Coincidence? I think not! |
| Author Unknown |
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Herb Tip |
When women are depressed, they eat or go shopping. Man invade another country. It's a whole different way of thinking. |
| Elayne Boolser |
This is a recipe for Asparagus With Toasted Pine Nuts & Lemon Vinaigrette from the recipe cookbook of Recipes-to-go (Meal)
The poets have been mysteriously silent on the subject of cheese. |
| G.K. Chesterton |
Food Tip |
"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’." |
| John Thorne, American food writer |
“Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food.” |
| Craig Claiborne |
Worries go down better with soup. |
| Jewish Proverb |
“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.” |
| Art Buchwald |
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 Vinaigrette Recipe brought to you by Recipes To-Go