Peel the white asparagus, cut off the woody ends and cut long spears into shorter pieces.
Heat the olive oil in a large frying pan and fry the asparagus over a medium to high heat until golden brown in places.
Add the pine nuts and toast them briefly until lightly coloured. Stir regularly so they don't get too dark.
Squeeze the lemon and add the juice straight to the hot pan. Toss the asparagus in it briefly to lift the roasted flavours.
Roughly pick the dill and scatter it over the warm asparagus at the end. Add a little more lemon juice if needed.
Serve the pan-fried asparagus straight away, on its own, as a warm salad or as a side.
Good to know
This is how asparagus tastes fresh and effortless. The roasted flavours give it more depth, and the lemon keeps everything light.
Swaps
Pine nuts → walnuts (more omega-3 fatty acids); dill → parsley (a little more vitamin K); lemon → lime (similarly fresh, with vitamin C); olive oil → avocado oil (stable at high heat, mainly unsaturated fats)
Allergens
The dish is vegan and gluten-free, but pine nuts are a possible allergen. Mild enough for children, and generally no concern during pregnancy as long as the asparagus and herbs are fresh and well washed.
