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Recipe for :

Asparagus with Toasted Pine Nuts and Lemon Vinaigrette

It is many years since Hub-UK was first launched. It has been created from recipes contributed form all over the world, from professionals and amateurs alike. A great many of the recipes do not have any details as to who sent them in or from where they came. It would be a shame not to share them with you for this reason alone.

This is one such recipe. If you know where it originated, or perhaps it is even yours, let me know and I will add the necessary credits and acknowledgements.

"The most indispensable ingredient of all good home cooking - love, for those you are cooking for" ~ Sophia Loren.


1 lb asparagus, fresh spears
3 tbsp pine nuts
1/4 cup olive oil
1 tbsp lemon juice, fresh
1 x clove garlic, crushed 1/2 tsp salt
1/2 tsp basil, dried whole
1/2 tsp oregano, dried whole
1 x pepper, freshly minced


  • Snap off tough ends of asparagus.
  • Place spears in a steamer, cover and steam for 4 - 5 minutes or until spears are crisp but tender.
  • Transfer to a serving platter.
  • Saute pine nuts in a small skillet over medium heat for 2 - 3 minutes, until browned. Set aside.
  • Combine olive oil and remaining ingredients in a medium saucepan and stir with a whisk to blend.
  • Cook over medium heat for 2 - 3 minutes or until thoroughly heated, stirring constantly.
  • Pour over asparagus.
  • Sprinkle with pine nuts.
  • Let stand to room temperature before serving.

Serves: 4