Asparagus with Pine Nuts

By cacelias

This is my very favorite way to cook asparagus. It is delicious and easy to make. A real family favorite! Vera Rigolin gave this cookbook to Russ and I for our wedding. It has many of our favorite recipes in it!

Recipe from "Noteworthy, A Collection of Recipes from the Ravinia Festival, Vol. 1"

Ingredients

• 1 pound asparagus, ends trimmed
• 3 quarts boiling, salted water
• 3 tablespoons unsalted butter
• 1/2 to 1 teaspoon minced garlic
• 1 teaspoon chopped fresh basil
• 3 tablespoons toasted pine nuts
• freshly ground black better
• 1/4 cup grated parmesan cheese

Details

Servings 4

Preparation

Step 1

Cook the asparagus in the salted boiling water for 6-8 minutes or until tender-crisp. Drain. Rinse immediately under cold water. Drain. Transfer to a boiler-proof dish.

In a small saucepan melt the butter. Add garlic and saute 1-2 minutes.

Combine basil, pine nuts, pepper, and 1/8 cup parmesan in a small bowl. Add butter and garlic. Combine well. Spread over the asparagus spears. Sprinkle with the remaining 1/8 cup of parmesan.

Broil 2 minutes or until cheese is almost melted.

Serve as a first course or luncheon dish. Topping may be used for other green vegetables.

To toast pine nuts:
Spread nuts on foil-covered sheet. Bake in a preheated 350 degree oven for 3-5 minutes, watching VERY carefully until lightly toasted. Be careful not to burn them.