This recipe comes from a cookbook that our friends Bethany & Quenton gave us as a wedding gift: Simple Italian Cooking (Williams-Sonoma). This is pretty much the only way we eat asparagus and we eat it quite a bit. Even our kids love it!
1 bunch of asparagus, ends snapped off
1/4 c. pine nuts, toasted
salt
4 Tbsp. butter
Juice of 1 lemon
1/4 cup capers, drained
fresh grated parmesan cheese
Toast the pine nuts and set aside. In a deep frying pan, add water to a depth of 2-3 inches. Bring to a rapid bowl over high heat and add the asparagus and some salt. Reduce the heat and boil gently, uncovered for about 5 minutes - make sure you don't overcook them, you want them a little bit firm. Meanwhile, in a small saucepan, over medium-low heat, melt the butter, add the lemon juice and capers, cook for a couple of minutes. Drain the asparagus and plate, pour the lemon caper sauce over them along with the pine nuts. Serve with fresh grated parmesan cheese. Serve immediately.
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