My first recollection of asparagus was slimy canned asparagus served with school lunches. Yuck! My Mother would occasionally gather wild asparagus in the spring, but it was not a regular visitor to our home dinner table.
As an adult, I’ve learned to love asparagus and the many ways it can be prepared. I ran across this recipe AND I had all of the ingredients. This recipe is so simple and quite elegant. Tonight I paired it with salmon, always a wonderful combination.
Next time I try this recipe, I may use chopped pecans for a little different twist.
Asparagus with Cranberries and Pine Nuts
1 bunch asparagus
3 tablespoons olive oil
1/3 cup pine nuts
1/3 up dried cranberries
pinch of salt
Break off or trim the woody ends from the asparagus and discard. Set the spears aside.
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.
Remove from heat and set aside.
Add the asparagus spears to the skillet 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 and top with the cranberries and pine nut mixture.
Adapated from allrecipes.com, Asparagus with Cranberries and Pine Nuts
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