Asparagus With Toasted Pine Nuts Lemon Vinaigrette

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, pine nuts, olive oil, lemon juice, garlic, salt, basil, oregano, pepper