Asparagus with Cranberries & Pine Nuts
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 servingsPrep
10 minCook
10 minReady
20 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | bunch |
asparagus
|
*
|
| 3 | tablespoons |
olive oil
|
|
| ⅓ | cup |
pine nuts
|
|
| ⅓ | cup |
cranberries, dried
|
*
|
| 1 | pinch |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | bunch |
asparagus
|
*
|
| 45 | ml |
olive oil
|
|
| 79 | ml |
pine nuts
|
|
| 79 | ml |
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.
