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4 servings
suggest servings
| 1 | bunch | asparagus | |
| 3 | tablespoons | olive oil | |
| 1/3 | cup | pine nuts | |
| 1/3 | cup | cranberries, dried | |
| 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, depending upon the size of the asparagus. Serve on a platter with the cranberries and nuts spooned over the top of the asparagus.
Awesome dessert, short time I made such delicious snacks, and I used 2/3 cup cranberries, a little more sour, but I love the flavour very much!
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|
| % Daily Value* | |
| Total Fat 17.0g | 27% |
| Saturated Fat 2.0g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Total Carbohydrate 1.0g | 0% |
| Dietary Fiber 0.0g | 2% |
| Sugars 0.0g | |
| Protein 2.0g | 3% |
| Vitamin A | 0% | Vitamin C | 0% | |
| Calcium | 0% | Iron | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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I have come to the conclusion that my first year in college was definitely a weird one. There were new experiences and events I was a part of; some I liked and others that have easily been forgotten. ...
I just followed the ingredients one by one, a perfect salad, I will make it again.
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