• 2 1/2 pounds asparagus
• Salt and freshly milled black pepper to taste
• 1 tablespoon butter, cut in pea-sized pieces
• 3 tablespoons extra-virgin olive oil)
• 1 1/2 tablespoons lemon juice
• salt and freshly ground black pepper (to taste)
  4 tablespoons pignolia nuts, toasted

Method

Preheat oven to 300 degrees F.

Break ends off asparagus spears.  They will assist the cook by snapping off where they are inedible.  Throw away inedible  pieces, or save for vegetable soup stock.   Peel the spears halfway up to the tips.  Only the lower part of the asparagus needs peeling.  Put in a lightly greased 9x13 inch glass baking dish. Sprinkle with salt and pepper, then dot with butter.

Cover with foil and bake for 30 to 35 minutes in preheated 300 degree F oven, or until tender but still crisp. This step may be done a day ahead then reheated in microwave.

In a small bowl, whisk together oil, lemon juice, salt and pepper. This may also be done one day ahead, kept under refrigeration, then brought to room temperature when ready to serve.

Dress asparagus with the vinaigrette and sprinkle with pignolias.

Servings: 10

Contributor: Geraldine Minne

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