Wash the asparagus and snap off the tough
ends. Steam or cook them in a small amount of boiling water for 3- 6 minutes. Cooking time
will vary depending on the age and thickness of the spears.
While the asparagus cooks, toast the pine
nuts (on baking sheet in a 350 F. oven for 2 - 3 minutes - watch very carefully to prevent
burning).
In a small bowl, stir together melted butter
and vinegar. When them asparagus are ready, drain them and arrange on a serving platter.
Drizzle butter sauce on top and sprinkle
with tasted pine nuts.
Serve immediately. Add pepper and salt to
individual taste.
This dish is a great accompaniment to
omelets, frittatas, fish or pasta - a harmonious combination of four delicious flavours.
recipe from: the Moosewood
Collective
submitted by: Rainbow Natural Foods