Recipe - Asparagus With Toasted Pine Nuts And Lemon Vinaigrette

1 pound Asparagus, fresh spears
One fourth cup Olive oil
1 Clove garlic, crushed
One half teaspoon Basil, dried whole
Pepper, freshly ground
3 tablespoon Pine nuts
1 tablespoon Lemon juice, fresh
One half teaspoon Salt
One half teaspoon Oregano, dried whole

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 45 minutes or until spears are crisptender.
Transfer to a serving platter.

Sautee pine nuts in a small skillet over medium heat 23 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 23 minutes or until
thoroughly heated, stirring constantly. Pour over asparagus. Sprinkle with
pine nuts. Let stand to room temperature before serving.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip