Asparagus with Cranberries and Pine Nuts
488
This is a quick, easy way to saute asparagus. The dish has a light flavor and makes a great accompaniment to Italian meals. I make this year-round, but we especially enjoy it at Thanksgiving
Ingredients
| 1 | bunch |
asparagus
|
* |
| 3 | tablespoons |
olive oil
|
|
| ⅓ | cup |
pine nuts
|
|
| ⅓ | cup |
cranberries, dried
|
* |
| 1 | pinch |
salt
|
* |
Directions
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.
Nutrition Facts
Serving Size 21g (0.7 oz)Amount per Serving
Calories 16197% of calories from fat
% Daily Value *
Total Fat 17g
27%
Saturated Fat 2g
10%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate
0g
0%
Dietary Fiber 0g
2%
Sugars g
Protein
3g
Vitamin A 0%
•
Vitamin C 0%
Calcium 0%
•
Iron 4%
* based on a 2,000 calorie diet
How is this calculated?
