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Asparagus with Cranberries and Pine Nuts

Asparagus with Cranberries and Pine Nuts

  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
JenM

JenM

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 on Thanksgiving.

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 206 kcal
  • 10%
  • Fat:
  • 16 g
  • 25%
  • Carbs:
  • 14.3g
  • 5%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 100 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  1. Break off or trim the woody ends from the asparagus and discard. Set the spears aside.
  2. 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. Serve on a platter with the cranberries and nuts spooned over the top of the asparagus.
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Reviews

ummkhalid
90

ummkhalid

11/19/2009

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.

Anna
44

Anna

10/7/2008

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!

mainemom
39

mainemom

5/25/2012

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.

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