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Rating: 5/5 (1 vote cast)

Meal Type: Appetizer

Total Time: 0 min.

Cook Method: Stove

Serving Size: 4 - Change

Nutritional Facts

Servings Per Recipe: 4

Amount Per Serving

Calories 202

% Daily Value**

Total Fat 20g

31%

Saturated Fat 3g

Unsaturated Fat 4g

Cholesterol 0mg

Sodium 300mg

13%

Total Carbohydrate 5g

Dietary Fiber 3g

11%

Sugars 1g

Protein 3g

Vitamin A 11%

Vitamin C 10%

Calcium 2%

Iron 10%

Potassium 6%

Vitamin E 9%

** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Asparagus With Toasted Pine Nuts

Submitted By: Steve W. - See All My Recipes

Recipe Tags: Nut Recipes

Date Added: June 11, 2009

Ingredients:

1 Pound Asparagus fresh spears

3 Tablespoons Pine Nuts if desired

1/4 Cup Olive Oil use a good grade

1 Tablespoon Lemon Juice fresh

1 Clove Of Garlic crushed

1/2 Teaspoon Salt ; (optional)

1/2 Teaspoon Basil dried whole

1/2 Teaspoon Oregano dried whole

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Directions:

1. Snap off tough ends of asparagus.

2. Remove scales from stalks with knife or vegetable peeler, if desired.

3. Place spears in a steaming rack over boiling water; cover and steam 4-5 minutes or until spears are crisp-tender.

4. Transfer to a serving platter. Saute pine nuts in a small skillet over medium heat 2-3 minutes, until browned.

5. Set aside. Combine olive oil and remaining ingredients in a medium saucepan; stir with a wire whisk to blend.

6. Cook over medium heat 2-3 minutes or until thoroughly heated, stirring constantly.

7. Pour over asparagus. Sprinkle with pine nuts.

8. Let stand to room temperature before serving.

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Dietary Notes:

This recipe is low-cholesterol with 0mg per serving

This recipe is a good source of Vitamin A with 11% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 10% of your daily recommended intake per serving.

Food Allergy Information:

This recipe contains potential food allergens and will effect people with Lemon, Asparagus, Sulfites, Garlic, Fructose Malabsorption, Olive Oil allergies.


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