Asparagus With Toasted Pine Nuts & Lemon Vinaigrette Recipe




Asparagus With Toasted Pine Nuts & Lemon Vinaigrette Ingredients

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

 

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Food Tip
Pack food in a cooler with ice or ice packs. Only pack foods which have been chilled to a temperature below 40 degrees F - do not use the cooler to chill room temperature foods. When finished serving cold foods, promptly return them to the cooler. If you plan to cook meat, poultry or fish on a grill while picnicking, pack carefully to prevent leakage, and take along baby wipes or moistened towelettes to wash up with after handling raw foods. A spray bottle filled with clean water and soap is another alternative - this works well for hands as well as surfaces.


This Recipe for Asparagus With Toasted Pine Nuts & Lemon Vinaigrette is one of thousands in the Recipes-to-go Meal Cookbook.


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This is a recipe for Asparagus With Toasted Pine Nuts & Lemon Vinaigrette from the recipe cookbook of Recipes-to-go (Meal)


A three-year-old gave this reaction to her Christmas dinner: "I don't like the turkey, but I like the bread he ate."

Author Unknown



Asparagus With Toasted Pine Nuts & Lemon Vinaigrette recipe - a tasty recipe for you to add to your collection!

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Bread deals with living things, with giving life, with growth, with the seed, the grain that nurtures. It is not coincidence that we say bread is the staff of life.

Lionel Poilane



Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.




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Asparagus With Toasted Pine Nuts & Lemon Vinaigrette

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Oscar Wilde (1854-1900)






Asparagus With Toasted Pine Nuts & Lemon Vinaigrette Directions

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

 

 

 

 

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Asparagus With Toasted Pine Nuts & Lemon Vinaigrette Recipe from the Recipes-To-go.com Meal Recipe Cookbook

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