Sautéed Asparagus with Cranberry and Nuts
Coooking Temperature: Stovetop
Diet : GF, Veg, Eggless
Calories: 7
Adjust Servings Here: 4 servings
Description
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.
Ingredients
- 1 lb (450 g) Asparagus
- ½ cup (40 g) Nuts cashews, almonds, pecans
- ¼ cup (25 g) Cranberries dried or semi-dried
- 1 tbsp Oil
- 1 tbsp Butter unsalted,
- 1 small Onions Spanish finely chopped
- 1 med Garlic sliced
- ½ tsp Salt to taste
- ½ tsp Pepper
- 1 tbsp Lemon juice fresh squeezed
- ¼ cup (60 ml) Water
Instructions
- First, rinse the asparagus under running water to remove any dirt. Using your fingers, snap off the bottom woody part of the stem; the tender part will naturally break away when bent. Cut the asparagus into 3 or 4-inch lengths.1 lb Asparagus
- In a skillet, heat the oil and butter. Sauté the nuts for a minute, then add the cranberries and sauté for another minute. Remove the nuts and cranberries from the pan and set them aside.½ cup Nuts, ¼ cup Cranberries, 1 tbsp Oil, 1 tbsp Butter
- In the same pan, add the onions and garlic, and sauté until the onions become translucent. Then, add the asparagus and mix well. Pour in the water, cover, and cook on medium heat for 3 minutes. Afterward, uncover and continue cooking until the asparagus is tender.1 small Onions, 1 med Garlic, ¼ cup Water
- Season with salt, pepper, and lemon juice. Add the nuts and cranberries back to the pan, then remove from the heat. Sprinkle with fresh parsley before serving.½ tsp Salt, ½ tsp Pepper, 1 tbsp Lemon juice
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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