Asparagus With Toasted Pine Nuts Lemon Vina

Method

• 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 4-5 minutes or until spears are crisp-tender
• Transfer to a serving platter
• Sautee 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 2-3 minutes or until thoroughly heated stirring constantly
• Pour over asparagus
• Sprinkle with pine nuts
• Let stand to room temperature before serving.