PAIN FREE ASPARAGUS WITH PINE NUTS AND BALSAMIC VINEGAR

By DOBB

Ingredients

• 1 lb fresh asparagus
• 2 T pine nuts, toasted
• 3 T butter
• 1 t balsamic vinegar
• salt and pepper to taste

Preparation

Step 1

Preheat oven to 350 degrees. Spread pine nuts on a baking sheet and toast in oven for 5-10 minutes or until golden.

Wash the asparagus and trim off the tough end of the stems. Cook spears in a small amount of boiling water for 3-5 minutes, just until tender. Drain asparagus and return to pan. Toss with butter and vinegar, add salt and pepper to taste.

Place in serving bowl, sprinkle pine nuts over and serve.