Sauteed Asparagus Recipe

This sautéed asparagus recipe is the perfect side dish with almost any main course such as leg of lamb, roast chicken, or roast beef. With crunchy nuts and tart cranberries, it takes less than 15 minutes to make.

Table of Content

• Why make this dish?
• Ingredients and substitutes
• Step by step instructions
• Tips
• Frequently asked questions.
• You may also like
• Printable Recipe
• Join the conversation

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One of the good things about asparagus as a side dish is that it is perfect with almost any main course. Today, I made these sauteed with cranberries and cashews. And yet, you can also use any other dry fruit and nuts such as raisins, almonds, etc.

Why make this dish?

• It takes minutes to make and is perfect with almost any side dish.
• The nuts add a nice crush while the cranberries add an element of tartness which works perfectly beside meat dishes.
• You can even sprinkle these on a pizza to make asparagus pizza.
• Asparagus are seasonal and this is lightly seasoned so it really brings out the vegetable rather than hiding it behind sauces and gravies.

Ingredients and substitutes

• Asparagus - Always look for fresh asparagus with a bright green color. The stalk needs to be tender and not too woody. The bottom woody part that needs to be trimmed, should usually be no more than 3 inches long. That way you get a good long tender stem.
• Cleaning the asparagus - Asparagus is a very delicate and versatile vegetable. And yet, it can also be quite dirty with mud and other dirt stuck to it. So, always wash it clean before you use it. Some groceries do a good job or making them presentable for sale. But, it's always best to clean each and every stem under cold running water, rubbing with your hands to remove any dirt that you see. Then, place them in a bowl of water (if necessary hot water) to remove anything that may be stuck in between the small leaves.
• Garlic - I have used fresh garlic, but often I use roasted garlic which really adds a ton of flavor.
• Lemon juice - A little goes a long way, but it really brings out the flavor.
• Cranberry - I like to use semi-dry cranberries but you can also use dry ones.
• Nuts - You can use cashews, almonds, pecans, or whatever nuts you have on hand.

Step by step instructions

• First, rinse the asparagus under running water to remove any dirt.
  Pro tip - Asparagus tips can hold in girt so make sure to hold them under running water.
• Using your fingers, snap off the bottom wooden part of the stem. The tender stems naturally break off the woody part when you bend with your fingers.
• Cut the asparagus at 3 or 4-inch lengths.
  Pro tip - If you have asparagus with thick bottoms you can separate the bottom thick part from the top heads to ensure they cook evenly.

• In a skillet, add the oil and butter. Saute the nuts for a minute, then add the cranberries and saute for another minute. Remove the nuts and cranberries - and set aside.
  Pro tip - We remove the nuts so they don't become soggy and the cranberries so they don't soak up too much liquid.
• To the same pan, add the onions and garlic, saute until the onions are translucent. Then, add the asparagus. Combine well and add the water.
  Pro tip - Water will create steam and ensure that the asparagus stays moist and tender.

• Cover, and cook on medium heat for 3 minutes. Then, open and cook until the asparagus are tender.
  Pro tip - Cook covered for only 3 minutes any longer and the beautiful green color of the asparagus will be lost.
• Season with salt, pepper, and lemon juice. Return the nuts and cranberries back to the pan. Remove from the pan and sprinkle with fresh parsley.
  Pro tip - I like to add salt after the asparagus is tender so they retain their moisture.

Tips

• Use tender asparagus for dishes such as this saute.
• Make sure to cut the stalk at the correct point so you don't lose too much of the vegetable as well as don't have the woody stalks that don't taste good
• Don't throw away the woody stalks they are still good to add flavor to spoons and broths.
• I am using cashews and cranberries but other fruit and nuts are wonderful too.

Frequently asked questions.

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