Sautéed Asparagus with Cranberry and Nuts

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.

Ingredients