1. 1 pound fresh asparagus spears
2. 1/2 teaspoon salt
3. 3 tablespoond pine nuts
4. 1/2 teaspoon dried whole basil
5. 1/4 cup olive oil
6. 1/2 teaspoon dried whole oregano
7. 1 tablespoon fresh lemon juice
8. Pepper, freshly ground
9. 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.