The only equipment needed for this wonderful vegetable is a pie tin and a vegetable steamer.
1 bunch of Asparagus, cleaned and trimmed
¼ cup Pine Nuts, roasted (see below)
½ teaspoon Dill Weed
1 tsp. of McCormick Montreal Steak Seasoning
1 ½ tablespoons of Sun-dried Tomato Sauce – please see recipe for “Sun-dried Tomato Sauce” or the juice of ½ lemon
1/8 cup of Parmesan Cheese, shredded
Salt and pepper to taste
Heat the oven to 350 degrees and spray a pie tin with cooking spray with olive oil, such as Pam with Olive Oil. Put the pine nuts in the pie tin and spray them lightly with the cooking spray too, and then lightly season them with about 1 teaspoon of Montreal Steak seasoning – mixing the pine nuts around to coat them evenly with the spray and the seasoning. Put the pine nuts into the hot oven for about 10 minutes; be careful not to burn them or they will taste bitter, but roasting them will bring out their flavor. After 10 minutes, take the pine nuts out of the oven, and set aside. Steam the asparagus until done (we use a steamer for our microwave and that works great). Once the asparagus spears are steamed, place them in the serving dish. Sprinkle the asparagus with the dill weed, and mix in the sun dried tomato sauce or lemon juice. Add the salt and pepper, mix well, and then sprinkle the pine nuts and parmesan cheese on to the asparagus, and serve.