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Rating: 5/5 (1 vote cast)

Meal Type: Side Dish
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Easy
Cuisine: American
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 202
% Daily Value**
Total Fat 20g
Saturated Fat 3g
Unsaturated Fat 4g
Cholesterol 0mg
Sodium 300mg
Total Carbohydrate 5g
Dietary Fiber 3g
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 and Lemon Vinaigrette

Date Added: January 14, 2014


3 Tablespoons Pine Nuts (optional)
1/2 Teaspoon Salt to taste
1/4 Cup Olive Oil
1 Tablespoon Lemon Juice fresh
1 Clove Of Garlic crushed
1 Pound Asparagus fresh spears
1/2 Teaspoon Basil dried whole
1/2 Teaspoon Oregano dried whole
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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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