Tuesday, 16 October 2012

Baby Asparagus with Roasted Pine Nuts

  • 1 big bunch of asparagus
  • 2 tablespoons of olive oil
  • 2 teaspoons of dijon mustard
  • 1 teaspoon of balsamic vinegar
  • Freshly squeezed lemon
  • 1 tablespoon of roasted pine nuts
  • Salt and Pepper

  1. Cook the asparagus in a saucepan on medium-high heat with olive oil and a shot of water
  2. In another saucepan, roast your pine nuts
  3. In a bowl, mix together olive oil, mustard and vinegar, salt and pepper
  4. Once the asparagus is soft, remove the liquid from the pan (if there is any) and turn the burner to a high heat to give the asparagus a slightly charred taste
  5. When serving, garnish with the dressing you have made, the pine nuts and squeeze lemon over them

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