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Asparagus with Pine Nuts

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  • Ready in: 10 minutes
  • Serves: 3
  • Complexity: very easy
  • Origin: American


  • 1 bunch of asparagus, cut off bottom stalks where the white color ends and discard
  • 1 tablespoon fresh lemon juice
  • 1/2 cup pine nuts (pignolias), toasted at 325 degrees for 6-8 minutes until golden


  1. Steam asparagus until al dente tender (tender crisp). Toss with the lemon juice and serve with the pine nuts sprinkled over the top.

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