One of the good things about asparagus as a side dish is that it is perfect with almost any main course. Today, I made these sauteed with cranberries and cashews. And yet, you can also use any other dry fruit and nuts, such as raisins and almonds.
Why make this dish?
It takes minutes to make and is perfect with almost any side dish. The nuts add a nice crush, while the cranberries add an element of tartness, which works perfectly beside meat dishes. You can even sprinkle these on a pizza to make asparagus pizza. Asparagus is seasonal, and this recipe is lightly seasoned, so it really brings out the vegetable rather than hiding it behind sauces and gravies.
Ingredients and substitutes
Asparagus – Always look for fresh asparagus with a bright green color. The stalk needs to be tender and not too woody. The bottom woody part that needs to be trimmed should usually be no more than 3 inches long. That way, you get a good long, tender stem. Cleaning the asparagus – Asparagus is a very delicate and versatile vegetable. And yet, it can also be quite dirty with mud and other dirt stuck to it. So, always wash it clean before you use it. Some groceries do a good job of making them presentable for sale. But it’s always best to clean every stem under cold running water, rubbing with your hands to remove any dirt you see. Then, place them in a bowl of water (if necessary, hot water) to remove anything stuck between the small leaves. Garlic – I have used fresh garlic, but often I use roasted garlic which really adds a ton of flavor. Lemon juice – A little goes a long way, but it really brings out the flavor. Cranberry – I like to use semi-dry cranberries but you can also use dry ones. Nuts – You can use cashews, almonds, pecans, or whatever nuts you have on hand.
Step-by-step: Sautéed Asparagus
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.
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. 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. 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.
Tips for Success
Use tender asparagus for dishes such as this saute. Make sure to cut the stalk at the correct point so you don’t lose too much of the vegetable as well as don’t have the woody stalks that don’t taste good Don’t throw away the woody stalks they are still good to add flavor to spoons and broths. I am using cashews and cranberries but other fruit and nuts are wonderful too.
Roasted Asparagus with Parmesan Homemade Asparagus Leek Quiche: Impress your Guest Veggie-Packed Delight: Chicken and Broccoli Zucchini Noodle Stir-Fry Recipe Homemade Thanksgiving Recipes Seasonal Recipes to Make in April
Frequently asked questions
Did you LIKE this recipe? Save it for later. You can find my recipes on Pinterest. Follow me on Facebook, Twitter, and Instagram.Subscribe, and I’ll send you new recipes right to your inbox. Thank you for sharing - Save for later
