Asparagus with toasted pine nuts and lemon vinaigrette
Asparagus with toasted pine nuts and lemon vinaigrette recipe in the low carb category
Recipe ingredients:
- 1 pound fresh asparagus spears
- 1/2 teaspoon salt
- 3 tablespoond pine nuts
- 1/2 teaspoon dried whole basil
- 1/4 cup olive oil
- 1/2 teaspoon dried whole oregano
- 1 tablespoon fresh lemon juice
- Pepper, freshly ground
- 1 clove garlic, crushed
Recipe 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 to 5 minutes or until spears are crisp tender.
- Transfer to a serving platter.
- Saute 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 for 2 to 3 minutes or until thoroughly heated, stirring constantly.
- Pour over asparagus.
- Sprinkle with pine nuts.
- Let stand to room temperature before serving.
Per serving: 185 cal (78% from fat, 9% from protein, 14% from carb); 4 g protein; 17 g tot fat; 7 g carb; 3 g fiber; 34 mg calcium; 2 mg iron; 297 mg sodium; 0 mg cholesterol