Asparagus with Balsamic Butter

from Leanna from Farmer John's Cookbook: The Real Dirt on Vegetables

1 1/2 TB pine nuts or slivered almonds
1 pound asparagus, tough ends peeled or snapped off
2 TB butter, melted
2 tsp balsamic vinegar
salt
pepper

Place a heavy skillet over medium heat. Add the pine nuts or slivered almonds. Toast the nuts on the dry skillet, stirring constantly, until they are lightly browned and begin to smell toasty, 3 to 5 minutes. Remove the skillet from the heat and immediately transfer the nuts to a heatproof dish. Set aside to let nuts cool completely.

Place the asparagus in a steamer basket, set over 1 1/2 inches boiling water, and cover. Steam until the spears are tender-firm, 4 to 7 minutes depending on thickness. Remove spears from the water and arrange on individual plates.

Combine the melted butter and balsamic vinegar in a small bowl and whisk until well combined. Pour over the asparagus and sprinkle on the toasted nuts. Season with salt and pepper to taste.