"This is a quick, easy way to saute asparagus. The dish has a light flavor and makes a great accompaniment to Italian meals. I make this year-round, but we especially enjoy it on Thanksgiving." — JenM
Watch video tips and tricks
this dish looks so good. it seems the author missed a step here. i would fry the cranberries and nuts, remove them once translucent, then fry the asparagus in that same oil, then serve with the cranberries and pine nuts on top. this way the asparagus is flavored and the nuts won't burn.
Followed the advice of others and sauteed the pine nuts and cranberries first, so they wouldn't get overdone...but even after adding to the asparagus the dish was kinda bland and definitely needed more seasoning.
We loved this! The only thing I did different, I steamed the asparagus first and then topped it with the toasted nuts and cranberries. It's beautiful on the dish!
The pine nuts and craisins add a great flavor to the asparagus. As other reviewers have noted, the pine nuts brown and burn very easily. (I had to throw the first batch out and start over because the pine nuts were charred black after sautéing the asparagus.) sauté the cranberries and pine nuts for 3-4 minutes first, remove from pan with slotted spoon, then sauté asparagus, adding the cranberries and pine nuts back to the pan for the last 1-2 minutes of cooking. When made correctly, the dish is delicious.
This was really really tasty. We absolutely loved it. We did manage to burn the pine nuts and cranberries, though, while waiting for the asparagus to cook. Next time we do this I think we'll steam the asparagus separately while simultaneously cooking the crans/nuts in oil in a separate pan and then add the asparagus to the pan to toss and finish up.
This caught my eye because we like asparagus, cranberries and pine nuts! I cooked my asparagus early in the afternoon and refrigerated it. I added just a bit of oil (3 T. is way too much), the cranberries and pine nuts and zapped it in the microwave to reheat it. When plating I added a little crumbled feta too. It was a wonderful new way to enjoy asparagus! Thank you!
I was unsure what was meant by cooking the pine nuts until they looked translucent, they just kind of started to brown, but it tasted great anyway! This dish was a great new way to have asparagus and I will make it again.
This is absolutely FANTASTIC!!! What an amazing and delicious change for one of our favorite veggies. I changed just a tiny bit, I added a few slivered almonds in with the pine nuts and cranberries and I sauteed the asparagus in the skillet for a couple of minutes then transferred to the microwave and steamed the stalks for a couple of minutes. It incorporated the wonderful blend of flavors in the skillet with the tenderness and flavor of steaming. After topping with the cranberry/pine nuts/almond mixture I crumbled feta cheese. Elegant in appearance and completely delectable! This is one recipe I'll make again and again and again! MMMMMMMMMMMMMM GOOOOOODDDDD!!!!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Asparagus with Cranberries and Pine Nuts
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 144
Spaghetti squash stands in deliciously for regular old pasta.
Make a quick and easy fresh asparagus side dish.
See how to make an elegant, crustless asparagus pie.