- 1 pound fresh asparagus spears
- 1/2 teaspoon salt
- 3 tablespoond 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
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.
Saute 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.