INGREDIENTS:

1 pound fresh asparagus spears

3 tablespoons pine nuts

1/4 cup olive oil

1 tablespoon lemon juice, fresh

1 clove garlic, crushed

1/2 teaspoon salt

1/2 teaspoon basil, dried whole

1/2 teaspoon oregano, dried whole pepper, freshly ground is best

DIRECTIONS: 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.