Steamed Asparagus with Balsamic Dressing and Pine Nuts

  • 1 lb fresh asparagus
  • 2 TB pine nuts
  • 2 TB butter, melted
  • 2 tsp white balsamic vinegar

Very simple and very, very good!

Snap off the tough ends of each stalk of asparagus. Place in a steamer basket over boiling, salted water and steam until bright green and tender. Toast the pine nuts in a dry skillet, watching carefully not to burn. Once golden in spots, remove right away to a plate to cool. Combine the melted butter and balsamic vinegar in a small bowl. Drain the asparagus when they are done and arrange on a serving platter. Drizzle with the butter-vinegar sauce and top with pine nuts. Serve right away.