- Posted February 18, 2013 by
Asparagus And Pine Nuts
Inspired by the flavors of Asia, asparagus and pine nuts are sautéed and seasoned with soy sauce, sesame oil, lemon juice, and hot green chili to create a simple yet profoundly flavorful vegetarian recipe. Top this over rice for a light and healthy lunch or serve it as a side dish to grilled meats or fish. Watch some online recipes videos.
Pine nuts may have a delicate taste and texture but these tiny seeds are actually rich in oil and packed full of protein, making them a useful ingredient in vegetarian diets. They are the perfect complement to the equally delicate tasting and crisp asparagus stalks. Although this recipe may seem like a lightweight dish, it is very nutritious and can supply you with a substantial amount of energy as much as a meat dish. The difference is that you can eat as much as you like without worrying about consuming too much calories or fretting about getting fat after guiltlessly bingeing on this delicious dish.
An essential ingredient in making a delicious pesto sauce, pine nuts give any dish a favorable bite and roasted flavor. Cook them until golden brown to bring out their subtly sweet taste and make them extra crunchy, which will give this simple dish nuanced textures and interesting sensations in the mouth. Be careful as pine nuts burn quickly under heat and it takes only a short time before they turn a nice brown color.
Be mindful not to overcook the asparagus, as they are especially delightful when they are still bright green and crisp. The soy sauce will darken them slightly while the sesame oil will give the dish a golden gloss. Lemon juice provides a tangy bite while hot green chilies add spice and all together these simple yet intense ingredients bring depth to the dish and make it memorable.
2 ½ lbs. fresh asparagus (trimmed, peeled, cut into thirds, and placed in a bowl of cold water)
2 tablespoons olive oil
3 tablespoons pine nuts
2 green onions (chopped)
1 to 11/2 teaspoons minced hot green chile
½ teaspoon salt
¾ teaspoon granulated sugar
2 teaspoons fresh lemon juice
¼ teaspoon soy sauce
2 tablespoons sesame oil
Drain the asparagus.
Pour the oil into a sauté pan and warm over medium heat. When hot, add the pine nuts. As soon as the nuts are golden, remove them with a slotted spatula and drain on paper towels.
Into the pan, add the green onion, chile, asparagus, and 3 tablespoons of water. Season with salt. Bring to a simmer. Cover and cook for about 3 minutes, or until the asparagus is tender but not soft.
Add the sugar, lemon juice, soy sauce, and sesame oil. Gently mix well. Most of the liquid will boil away. Add the pine nuts, toss, and serve.
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