Source: dlife

Tasty asparagus spears tossed with toasted pine nuts, dill, and parmesan cheese.

Servings

1 oz pine nuts
1 tsp olive oil
2 medium shallots , finely chopped
1 lb Asparagus, fresh , ends trimmed
2 tbsp grated Parmesan cheese
1 tbsp fresh dill weed (or 1 teaspoon dried)
1 tsp fresh lemon peel , grated
0.12 tsp black pepper

1 Dry-roast the pine nuts over medium heat for 4 to 5 minutes, stirring occasionally, in a nonstick skillet.
2 Remove the nuts from the skillet and set aside, then pour the oil into the same skillet and swirl to coat the bottom.
3 Stirring occasionally, cook the shallots for 1 to 2 minutes, or until tender-crisp.
4 Stir in the Parmesan, dillweed, lemon zest, and pepper, and cook for 1 minute, or until the cheese is melted, stirring occasionally.

Pair this dish with grilled fish, poached chicken, or sirloin steaks.