- 1 bunch asparagus
- 3 tablespoons olive oil
- 1/3 cup pine nuts
- 1/3 cup dried cranberries
- 1 pinch salt
- Break off or trim the woody ends from the asparagus and discard. Set the spears aside.
- Heat the olive oil in a skillet over medium heat. Stir in the pine nuts, cranberries, and salt. Cook and stir until the pine nuts start to look translucent, 5 to 6 minutes. Add the asparagus spears and cook, adding a little more olive oil if needed, until stalks are bright green and tender, about 5 to 8 minutes. Serve on a platter with the cranberries and nuts spooned over the top of the asparagus.
04/02/2017
recipepes.com
Asparagus with Cranberries and Pine Nuts, recipe
PT15M
PT1H
5
455 calories