Usually, I like asparagus steamed and served with just a touch of butter and salt and pepper. For guests, especially at Easter, I like it gussied up a little.
Some folks claim that pine nuts have a mild pine taste; to me they are sort of sweet and nutty. Whatever the flavor is to you, it pleasingly complements other flavors, particularly after toasting. If you prefer, substitute slivered almonds for the pine nuts.
Slightly tart and tangy cranberries round out the dish, making it a delicious side dish which goes along nicely with ham, turkey, and salmon, just to name a few.
This asparagus is simple and quite elegant. I hope you like it too…
Asparagus with Pine Nuts and Cranberries
1 pound asparagus stalks, trimmed
2 tablespoons olive oil
1 teaspoon lemon juice
1/3 cup pine nuts
1/3 cup dried cranberries
Salt and seasoned pepper, to taste
Steam asparagus in a steamer, covered, for 4-5 minutes, to your desired degree of doneness.
Remove to serving dish, and keep warm.
Meanwhile, in a small skillet, heat oil and sauté remaining ingredients until pine nuts are toasted.
Arrange over asparagus.
Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes!