Sautéed Asparagus with Cranberry and Nuts

Sautéed Asparagus with Cranberry and Nuts

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

5 from 8 votes

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Course: Side Dish

Cuisine: American

Keyword: asparagus, Cranberry, sauteed asparagus

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: servings

Calories: 141kcal

Author: Veena Azmanov

Cost: $5

Equipment

Skillet

Ingredients

1 lb Asparagus
¼ cup Nuts cashews, almonds, pecans
¼ cup Cranberries dried or semi-dried
1 tbsp Oil
1 tbsp Butter unsalted,
¼ cup Onions Spanish finely chopped
½ tsp Salt
½ tsp Pepper
1 tbsp Lemon juice

Metric - US customary

Instructions

Furst, rinse the asparagus under running water to remove any dirt.
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.
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.
To the same pan, add the onions and garlic, saute until the onions are translucent.
Then, add the asparagus and combine well.
Add the water, cover, and cook on medium heat for 3 minutes.
Tip - Cook covered for only 3 minutes any longer and the beautiful green color of the asparagus will be lost.
Then, open and cook until the asparagus are tender. Season with salt, pepper, and lemon juice.
Tip - I like to add salt after the asparagus is tender so they retain their moisture.
Finally, add the nuts and cranberries back to the pan.
Remove from the pan and sprinkle with fresh parsley.

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