---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Asparagus with Toasted Pine Nuts & Lemon Vinaigrette
 Categories: Vegetables, Low-cal
      Yield: 4 servings
 
      1 lb Asparagus, fresh spears           1/2 ts Salt
      3 tb Pine nuts                         1/2 ts Basil, dried whole
    1/4 c  Olive oil                         1/2 ts Oregano, dried whole
      1 tb Lemon juice, fresh                  1 x  Pepper, freshly ground
      1 ea Clove garlic, crushed          
 
  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.
 
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