A tasty side dish that is quick and easy to make. With delicate flavours it will enhance any main dish and can be made all year round. Naturally gluten and wheat free, it looks pretty and tastes even better.
- 1 bunch asparagus
- 3 tablespoons olive oil
- 50g pine nuts
- 50g dried cranberries
Trim the woody ends from the asparagus and discard.
Heat the olive oil in a pan over a medium heat and add the pine nuts, cranberries and salt. Cook for 5-6 minutes, stirring. Add the asparagus and carry on cooking, adding a little more oil if necessary, until the stalks are bright green and tender. This should take around 5 to 7 minutes, depending on the thickness of the asparagus stalks.
Place the asparagus on a serving plate and spoon the cranberries and nuts over the top and serve.