- Cook Time
- Prep Time
12 asparagus spears, trimmed
- 1/4 cup pine nuts, toasted
- Lemon zest, to garnish
- Coarse salt and freshly ground pepper, to taste
Sweet balsamic dressing
1/4 cup extra-virgin olive oil
2 tablespoons white balsamic vinegar
2 tablespoons honey
For dressing, whisk together oil, vinegar and honey in small bowl.
In large saucepan of boiling salted water, blanch asparagus for 4 minutes. Drain and refresh under cold water. Pat dry. To serve, arrange asparagus on platter. Drizzle with dressing; sprinkle with pine nuts and lemon zest. Season with salt and pepper.