Asparagus with Pine Nuts will become a favorite side dish especially when you know how good this delicious green vegetable is for you. You may find yourself wanting to serve this quick and easy dish often.
Read the list below and you’ll see why asparagus is not only diet (12 spears only 50 calories) and fitness perfect but good for your overall health.
High in glutathione
- good for immune system
- excellent detoxifier
High in Vitamin K
Excellent source of folate
Rich in phytonutrients
Contains fiber inulin
- feeds friendly bacteria
12 spears = 50 calories, 0 g fat, 4 g protein
Low in pesticide residue
Achieving tender, but not overcooked, asparagus is often a fine art. In
this recipe, we steam the asparagus lightly before sautéing it with red
wine vinegar. The final touch is chopped pine nuts sprinkled on top.
Just a few go a long way to making this dinner vegetable dish extra
Choose medium sized asparagus for ease of cooking and quality. The bigger the spears the woodier they may become, while the very small or thin spears may simply overcook before you know it and lose attractiveness and nutrients.
To prepare: While holding the middle of each stalk with one hand hold the bottom of the stalk in the other. Snap off the bottom. They break perfectly removing the woodiest part of the stalk. Compost the bottoms.
For best preparation, steam for just a few minutes, until fork tender or a knife blade easily slides into the stalk.
Oven baking (roasting) is also a very popular method of cooking asparagus, that will also work with this recipe.
Asparagus with Pine Nuts is first steamed, then sautéed in a pan with olive oil and red vinegar.
1 bunch of asparagus
1 tablespoon olive oil (more if needed with a larger bunch)
1/2 tablespoon red wine vinegar (more if needed with a larger bunch)
Salt and pepper
Chopped pine nuts
1. Wash and prepare the spears by snapping off the bottoms.
2. Steam the spears for about 3 minutes. Or roast in oven
3. Once the asparagus has steamed, over medium heat, heat the olive oil in a pan.
4. Add the red wine vinegar and asparagus and sauté for about 2 minutes.
5. When the asparagus starts to brown slightly it’s ready.
6. Season it with salt and pepper and topped with chopped pine nuts.
Note: Since this dish needs to be served immediately, a good accompaniment to it would be a another dish that can stand waiting for a while, like a roast that needs to rest for 10 or 20 minutes or a casserole that can be kept warm without drying out.
We love to add fresh grated or shaved parmesan cheese and dried fruit (like cranberries for color). You can also double the oil and vinegar, then add steamed or roasted sliced sweet peppers and tiny fresh baby carrots along with the asparagus.
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