Asparagus with Toasted Pine Nuts and Lemon Vinai

Yield: 4 servings

1 pound fresh asparagus spears
1/2 teaspoon salt
3 tablespoons pine nuts
1/2 teaspoon dried whole basil
1/4 cup olive oil
1/2 teaspoon dried whole oregano
1 tablespoon fresh lemon juice
Pepper, freshly ground
1 clove garlic, crushed

Snap off tough ends of asparagus. Remove scales from stalks with knife or vegetable peeler, if desired. Place spears in a steaming rack over boiling water; cover and steam 4-5 minutes or until spears are crisp-tender. Transfer to a serving platter.

Saut