Asparagus is a vegetable valued throughout history for its delicate flavor and multiple health benefits. Originating from Mediterranean regions, this plant has been consumed since antiquity, appreciated by civilizations such as the Roman and the Egyptian. In Latin America, its popularity has grown, and although they are generally known as "asparagus," in some countries they may be called simply "wild asparagus" or "trigueros" when referring to wild varieties. In countries like Mexico, Chile, and Argentina, asparagus is frequently integrated into fresh and simple recipes, standing out for pairing well with local ingredients like pine nuts and aromatic herbs.
The recipe for asparagus with toasted pine nuts and lemon vinaigrette is a perfect example of how simple, natural ingredients can create an elegant, light, and flavorful dish. The pine nuts provide a crunchy and buttery touch that complements the smooth and fresh texture of the steamed asparagus, while the lemon vinaigrette enhances the flavors with its acidity and freshness. This combination reflects the Mediterranean influence present in many contemporary Latin American cuisines.
How to Prepare Asparagus with Toasted Pine Nuts and Lemon Vinaigrette
Ingredients: Asparagus, Pine Nuts, Olive Oil, Lemon Juice, Garlic, Salt, Basil, Oregano, Pepper.
Break off the tough ends of the asparagus.
Remove the scales from the stalks with a knife or vegetable peeler, if desired.
Place the spears on a steaming rack over boiling water.
Cover and steam for 4-5 minutes or until the spears are tender but crisp.
Transfer to a serving platter.
Sauté the pine nuts in a small skillet over medium heat for 2-3 minutes, until golden brown.
Set aside.
Combine the olive oil and remaining ingredients in a medium saucepan.
Stir with a wire whisk to mix.
Cook over medium heat for 2-3 minutes or until completely heated through, stirring constantly.
Pour over the asparagus.
Sprinkle with pine nuts.
Let stand at room temperature before serving.
