Asparagus with Cranberries and Pine Nuts

    (79)
    20 minutes

    This is a quick, easy way to serve asparagus. The dish is light and makes a great accompaniment to pork chops.


    1 person made this

    Ingredients
    Serves: 4 

    • 1 bunch asparagus
    • 3 tablespoons olive oil
    • 45g pine nuts
    • 40g dried cranberries
    • 1 pinch salt

    Directions
    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Trim the ends off the asparagus, if necessary and discard. Set the spears aside.
    2. Heat the olive oil in a pan 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.

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    Reviews and Ratings
    Global Ratings:
    (79)

    Reviews in English (58)

    by
    98

    this dish looks so good. it seems the author missed a step here. i would fry the cranberries and nuts, remove them once translucent, then fry the asparagus in that same oil, then serve with the cranberries and pine nuts on top. this way the asparagus is flavored and the nuts won't burn.  -  19 Nov 2009  (Review from Allrecipes USA and Canada)

    by
    47

    The pine nuts and craisins add a great flavor to the asparagus. As other reviewers have noted, the pine nuts brown and burn very easily. (I had to throw the first batch out and start over because the pine nuts were charred black after sautéing the asparagus.) sauté the cranberries and pine nuts for 3-4 minutes first, remove from pan with slotted spoon, then sauté asparagus, adding the cranberries and pine nuts back to the pan for the last 1-2 minutes of cooking. When made correctly, the dish is delicious.  -  29 Jan 2011  (Review from Allrecipes USA and Canada)

    by
    45

    We loved this! The only thing I did different, I steamed the asparagus first and then topped it with the toasted nuts and cranberries. It's beautiful on the dish!  -  07 Oct 2008  (Review from Allrecipes USA and Canada)

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