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Brown Buttered Asparagus with Pignoli

Author: Roz

Ingredients

  • 1 bunch fresh asparagus ends trimmed, cut on diagonal if preferred
  • 4 Tbsp. butter I doubled this from 2 Tbsp. in the recipe
  • 1/3 cup pine nuts
  • 1/2 tsp. freshly-squeezed lemon juice
  • freshly ground black pepper

Instructions

  • In a large frying pan, melt the butter until brown, but not burnt.
  • Add the pine nuts.
  • Cook until the pine nuts are a golden color, about 3 – 4 minutes more.
  • Fill a large saucepan with water and add 2 tsp. salt.
  • Bring to a boil and drop the asparagus in.
  • Cook until crisp-tender, 3 – 4 minutes only.
  • Do not overcook, they will continue to cook in the butter.
  • Drain the asparagus and place immediately into the butter-nut mixture.
  • Coat well.
  • Sprinkle with lemon juice, toss again.
  • Season with freshly grated black pepper.
  • Serve immediately while asparagus is hot.