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Asparagus with Cranberries and Pine Nuts

 
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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

Yield

4

servings

Prep

10

min

Cook

10

min

Ready

20

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
 

Ingredients

1 bunch asparagus
*
3 tablespoons olive oil
cup pine nuts
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.

 

* not incl. in nutrient facts

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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?

 

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