Asparagus With Toasted Pine Nuts & Lemon Vinaigrette

1 lb Asparagus, fresh spears

3 tb Pine nuts

1/4 c Olive oil

1 tb Lemon juice, fresh

1 Clove garlic, crushed

1/2 ts Salt

1/2 ts Basil, dried whole

1/2 ts Oregano, dried whole

Pepper, freshly ground Snap off tough ends of asparagus. Remove scales from stalks with knife or vegetable peeler, if desired. Place spears in a steaming rack over boiling water; cover and steam 4-5 minutes or until spears are crisp-tender. Transfer to a serving platter. Sautee pine nuts in a small skillet over medium heat 2-3 minutes, until browned. Set aside. Combine olive oil and remaining ingredients in a medium saucepan; stir with a wire whisk to blend. Cook over medium heat 2-3 minutes or until thoroughly heated, stirring constantly. Pour over asparagus. Sprinkle with pine nuts. Let stand to room temperature before serving.