1 bunch asparagus, trimmed of tough stalks 2 Tablespoons unsalted butter 2 Tablespoons olive oil 1/4 cup pine nuts, toasted 2 Tablespoons balsamic vinegar Salt and fresh ground pepper to taste
Bring a shallow pan with about 1 inch of salted water to a boil. Add asparagus and reduce heat to a simmer. Simmer until asparagus is just tender; drain. Remove asparagus to a plate. Return the pan to medium heat and add butter and oil. When butter has melted, add pine nuts, tossing to coat. Add balsamic vinegar and cook for about 1 minute until it bubbles. Pour over asparagus; season with a little salt and pepper and serve.