Recipe for Asparagus With Toasted Pine Nuts And Lemon Vinai from the Low Carb section.
Asparagus with Toasted Pine Nuts and Lemon VinaiYield: 4 servings 1 pound fresh asparagus spears
1/2 teaspoon salt
3 tablespoons pine nuts
1/2 teaspoon dried whole basil
1/4 cup olive oil
1/2 teaspoon dried whole oregano
1 tablespoon fresh lemon juice
Pepper, freshly ground
1 clove garlic, crushed 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. Saut? 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 for 2 to 3 minutes or until thoroughly heated, stirring constantly. Pour over asparagus. Sprinkle with pine nuts. Let stand to room temperature before serving. Per Serving: 185 Cal (78% from Fat, 9% from Protein, 14% from Carb); 4 g Protein; 17 g Tot Fat; 7 g Carb; 3 g Fiber; 34 mg Calcium; 2 mg Iron; 297 mg Sodium; 0 mg Cholesterol
We hope you enjoy your freshly made Asparagus With Toasted Pine Nuts And Lemon Vinai. This recipe came from Low Carb's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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