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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
- Cook the asparagus in a saucepan on medium-high heat with olive oil and a shot of water
- In another saucepan, roast your pine nuts
- In a bowl, mix together olive oil, mustard and vinegar, salt and pepper
- 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
- When serving, garnish with the dressing you have made, the pine nuts and squeeze lemon over them
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