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Asparagus With Pignolas

Ingredients
3 tablespoons pignolas (pine nuts)
3 quarts water
Salt to taste
1 pound asparagus, trimmed
1/2 to 1 teaspoon minced garlic
3 tablespoons unsalted butter
l/4 cup chopped Virginia ham or Canadian bacon
4 tablespoons grated Parmesan cheese (divided use)
1 teaspoon chopped fresh basil
Freshly ground black pepper to taste

Directions
Spread the pignolas on a foil-lined baking sheet.
Toast at 350 degrees for 3 to 5 minutes.
Bring the water and salt to a boil in a saucepan.
Add the asparagus.
Boil for 6 to 8 minutes or until tender-crisp; drain.
Rinse with cold water.
Arrange the asparagus in a baking dish.
Sauté the garlic in the butter in a saucepan for 1 to 2 minutes.
Add the ham and mix well.
Sauté for 2 minutes.
Combine the pignolas, 2 tablespoons Parmesan, basil and pepper in a bowl and mix well.
Stir in the ham mixture.
Spread over the asparagus.
Sprinkle with remaining 2 tablespoons Parmesan.

The Cook:  Carol Jancsi Keywords: side dish, ham, asparagus
Category: Sides
Cookbooks: Cooking With Cow (Carol Jancsi), From The Ferguson Family
Recipe #749 was added on March 16, 2009 by deebeeeff and last updated on October 18, 2021.


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