Most often when I prepare asparagus as a side dish, I roast it in the oven, which gives it a wonderful nutty flavor, and is literally one of the most simple recipes that I make. (hint: 450, for 15 minutes, tossed with salt, pepper and olive oil…that’s it!) But repetition can become boring, and it’s always nice to change things up every once in awhile… So, as I was preparing my Salmon with Lemon-Herb Mayo the other night, I had a thought that I would make a change to my usual preparation, and was pleasantly surprised with the outcome.
I decided to steam the asparagus, rather than roasting it, which was a light and healthy change for me. To give the asparagus a kick of flavor I thinly sliced up a large clove of garlic and sauteed it in about 1 tablespoon of olive oil until lightly browned. Meanwhile, to add a little crunch and give it a nice nutty flavor, I toasted some pine nuts in a dry pan until brown and fragrant. Topped with some sea salt and freshly ground pepper it was a perfect and light side dish. The flavors played off each other quite well, and acted as an excellent companion for my salmon. It’s certainly a recipe that I plan to use again when I feel stuck in a rut with my vegetables
- 1 bunch asparagus
- 1 tbsp olive oil
- 1 large garlic clove
- 2 tbsp pinenuts
- Salt and freshly ground pepper
- Trim the asparagus by either breaking off or cutting the tough bottom ends.
- Steam or lightly boil the asparagus until crisp green and just barely cooked, approximately 2 minutes. Check with a fork for doneness during cooking. Set aside on a small platter once finished
- Heat a dry saucepan over medium heat and add pine nuts, stirring often until brown and toasty, (Alternately you can roast the nuts in a 375 oven for 5-10 mins, for a more even color.) and add to the asparagus
- Meanwhile, heat oil in a small saucepan over medium heat. Add the sliced garlic and saute until lightly browned on both sides. Pour garlic and oil over the steamed asparagus and pine nuts.
- Finish with salt and freshly ground pepper to taste
Sharing is caring