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Asparagus with Toasted Pine Nuts and Lemon Vinaigrette

 

Asparagus with Toasted Pine Nuts and Lemon Vinaigrette recipe
25

Yield

4

servings

Prep

10

min

Cook

10

min

Ready

20

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb
 

Ingredients

1 pound asparagus
fresh spears
3 tablespoons pine nuts
¼ cup olive oil
1 tablespoon lemon juice
fresh
1 each garlic cloves
crushed
½ teaspoon salt
½ teaspoon basil
dried whole
*
½ teaspoon oregano
dried whole
*
black pepper
freshly ground
*

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 to 5 minutes or until spears are crisp-tender.

Transfer to a serving platter.

Sauté pine nuts in a small skillet over medium heat 2 to 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 to 3 minutes or until thoroughly heated, stirring constantly. Pour over asparagus.

Sprinkle with pine nuts. Let stand to room temperature before serving.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 140g (4.9 oz)
Amount per Serving
Calories 19483% of calories from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 298mg 12%
Total Carbohydrate 2g 2%
Dietary Fiber 3g 11%
Sugars g
Protein 7g
Vitamin A 17% Vitamin C 15%
Calcium 3% Iron 16%
* based on a 2,000 calorie diet How is this calculated?

 

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