Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

September 2018

Asparagus Recipes

Holiday Recipes

Finger Pizzas

Finger Pizzas Recipe
...

read more

Asparagus with Toasted Pine Nuts Lemon Vinai Recipe

Asparagus with Toasted Pine Nuts Lemon Vinai recipe and other asparagus recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Asparagus with Toasted Pine Nuts Lemon Vinai recipe  PDF


1 lb Asparagus, fresh spears
3 T Pine nuts
1/4 c Olive oil
1 T Lemon juice, fresh
1 Clove garlic, crushed
1/2 t Salt
1/2 t Basil, dried whole
1/2 t Oregano, dried whole
Pepper, freshly ground 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.

Asparagus with Toasted Pine Nuts Lemon Vinai recipe and other asparagus recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.5 Rating 4.5
336 people have voted
Last Reviewed on 2018-09-22



Saturday, Sep 22 2018 Download & Print Asparagus with Toasted Pine Nuts Lemon Vinai recipe  PDF   Asparagus recipes RSS   New

2018 Best Cooking Recipes

New Recipes

White Asparagus with Brown Butter

New Cooking Recipes

Onion Corn Relish
Onion Corn Relish Recipe


1 tb Butter 1 tb Vegetable oil 2 lg Spanish onions 2 cl Garlic, minced 1/2 lb Pearl onions, blanch and amp peel 2 c Stewed tomatoes 1 tb Brown sugar 1 tb Honey 1/2 c Dry white wine 2 tb Cider vinegar 2 tb Fresh lemon juice 1 c Water 1/2 c Dried currants 1/4 ts Fennel seeds, crushed ds Cayenne pepper 1 c Cooked corn In a large saucepan melt the butter with the oil. Add the chopped onions, garlic, and pearl onions. Cook and stir over low heat until golden, about 15 minutes. Do not brown. Combine the tomatoes, sugar, honey, wine, vinegar, lemon...

Cooking Magazines: Vegetable Recipes » September 2018   Vegetable recipes RSS   New

Dish Of The Day

Pumpkin Cheesecake with MapleBourbon Sauce

Pumpkin Cheesecake with MapleBourbon Sauce Recipe
1 1/2 c Fine gingersnap crumbs (about 1/2 lb. gingersnaps) 3/4 c Chopped pecans or walnuts 6 tb Unsa...
read more

Category: » Thanksgiving Recipes

View more dishes

>