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 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.