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Asparagus with Cranberries and Pine Nuts


"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."
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20 m servings 206 cals
Original recipe yields 4 servings


  • Calories:
  • 206 kcal
  • 10%
  • Fat:
  • 16 g
  • 25%
  • Carbs:
  • 14.3g
  • 5%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 100 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Break off or trim the woody ends from the asparagus and discard. Set the spears aside.
  2. 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. Add the asparagus spears 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 with the cranberries and nuts spooned over the top of the asparagus.

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Read all reviews 58
  1. 79 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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 need...

Most helpful
Most positive
Least positive

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 ...

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 beca...

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!

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 ste...

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...

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 asparagu...

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 cranberr...

This dish was delicious!! I did tweak it a little bit to fit the ingredients I had at hand. Instead of tree nuts I used pecans. I did find that the dried cranberries became a little too hard for...

I loved this recipe , however, the best compliment is that my husband and daughters that normally do not eat asparagus, love it. Made it last week and I am making again tonight.