Title: Asparagus with toasted pine nuts & lemon vinaigrette
 Categories: Vegetables, Low-fat
      Yield: 4 Servings
 
      1 lb Asparagus, fresh spears
      3 tb Pine nuts
    1/4 c  Olive oil
      1 tb Lemon juice, fresh
      1    Clove garlic, crushed
    1/2 ts Salt
    1/2 ts Basil, dried whole
    1/2 ts 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.