Preheat the oven to 350 degrees F.
Place asparagus in a baking dish and season with salt and pepper.
Heat a small saute pan over medium heat. Add olive oil and garlic and then lemon juice and pine nuts. Toast until nuts begin to brown slightly. Remove from heat and drizzle over asparagus. Roast in the oven until just cooked. Serve warm or at room temperature with eggs and prosciutto.
Yield: 2 pounds, 8 to 10 servings
Recipe courtesy of Emeril Lagasse, 2004
Recipe courtesy of Anne Burrell