Asparagus With Cranberries And Pine Nuts Recipes

ASPARAGUS WITH PINE NUTS, CRANBERRIES AND FETA

Steps:

• Break off or trim the woody ends from the asparagus and discard. Set the spears aside.
• 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.

ASPARAGUS WITH CRANBERRIES AND PINE NUTS

Steps:

• Break off or trim the woody ends from the asparagus and discard. Set the spears aside. 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, depending upon the size of the asparagus. Serve on a platter with the cranberries and nuts spooned over the top of the asparagus.

BRIE WITH CRANBERRIES AND PISTACHIO NUTS

Steps:

• Heat oven to 350°. Lightly brush round pan, 8x1 1/2 inches, or ovenproof plate with vegetable oil.
• Place cheese in center of pan. (Do not peel coating from cheese.) Bake uncovered 8 to 10 minutes or until cheese is soft and partially melted.
• Top cheese with cranberry sauce and nuts. Serve immediately with bread.

ROASTED ASPARAGUS WITH PROSCIUTTO, PINE NUTS AND SHAVED PARMESAN

Steps:

• Preheat the oven to 350 degrees F.
• Place the asparagus, prosciutto, Parmesan and pine nuts in a large baking dish or on a baking sheet. Drizzle with the olive oil and season with salt and pepper (light on the salt, as prosciutto and Parm are salty). Toss together all the ingredients to evenly incorporate.
• Bake until the prosciutto and cheese are crisp, about 12 minutes.

FIVE-INGREDIENT GRILLED ASPARAGUS WITH PECORINO AND PINE NUTS

Steps:

• Preheat a grill to medium-high heat. Place a cooling rack upside down on the grill.
• Toss the asparagus with 1/3 cup of the olive oil and some salt and pepper. Grill the asparagus, turning often to ensure even charring, about 5 minutes.
• Add the Pecorino-Romano, lemon zest and juice and some salt and pepper to a bowl and mix to combine. Slowly whisk in the remaining 1/3 cup olive oil to form an emulsion.
• Arrange the asparagus on a serving plater. Drizzle with the dressing and garnish with the pine nuts and more Pecorino.

ASPARAGUS WITH PINE NUTS

Steps:

• Prepare asparagus by snapping off tough ends and rinsing under cool water. Steam until bright green and still slightly crisp, about 5 minutes.
• Toss in olive oil and sprinkle with lemon, salt, and pepper to taste. Garnish with pinenuts and Parmesan cheese.

ROASTED ASPARAGUS WITH PINE NUTS

Steps:

• Toast pine nuts in a 350 degree oven until golden (7 to 10 minutes) Increase oven temperature to 450 degrees.
• Break off the tough ends of the asparagus.
• Peel the stalks if you want extra tender asparagus.
• Toss asparagus with shallot, oil, 1/8 teaspoon salt and pepper.
• Spread in a single layer on a large baking sheet.
• Roast 10 to 15 minutes.
• Turn twice during cooking.
• Sprinkle with pine nuts to serve.

ASPARAGUS WITH CRANBERRIES AND PINE NUTS

Steps:

• Break off or trim the woody ends from the asparagus and discard. Set the spears aside.
• 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.

ASPARAGUS WITH CRANBERRIES AND PINE NUTS

Steps:

• Break off or trim the woody ends from the asparagus and discard. Set the spears aside.
• 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.

ASPARAGUS WITH CRANBERRIES AND PINE NUTS

Steps:

• Break off or trim the woody ends from the asparagus and discard. Set the spears aside.
• 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.

ASPARAGUS WITH CRANBERRIES AND PINE NUTS

Steps:

• Break off or trim the woody ends from the asparagus and discard. Set the spears aside.
• 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.

ASPARAGUS WITH CRANBERRIES AND PINE NUTS

Steps:

• Break off or trim the woody ends from the asparagus and discard. Set the spears aside.
• 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.

ASPARAGUS WITH CRANBERRIES AND PINE NUTS

Steps:

• Break off or trim the woody ends from the asparagus and discard. Set the spears aside.
• 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.

ASPARAGUS WITH CRANBERRIES AND PINE NUTS

Steps:

• Break off or trim the woody ends from the asparagus and discard. Set the spears aside.
• 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.

ROASTED ASPARAGUS WITH PINE NUTS

Steps:

• Preheat oven to 350 degrees.
• Spread pine nuts in a small baking pan and toast in the oven until golden and fragrant, 7 to 10 minutes.
• Transfer to a small bowl to cool.
• Increase oven temperature to 450 degrees.
• Snap off the tough ends of asparagus.
• Toss the asparagus with shallot, oil, 1/8 teaspoon salt and pepper.
• Spread in a single layer on a large baking sheet with sides.
• Roast, turning twice, until the asparagus is tender and browned, 10 to 15 minutes.
• Meanwhile, bring vinegar and the remaining 1/8 teaspoon salt to a simmer in a small skillet over medium-high heat.
• Reduce heat to medium-low and simmer, swirling the pan occasionally, until slightly syrupy and reduced to 1 tablespoon, about 5 minutes.
• To serve, toss the asparagus with the reduced vinegar and sprinkle with the pine nuts.

ASPARAGUS WITH PINE NUTS

Steps:

• Trim tough ends off asparagus.
• Cook in small amount of boiling water until tender-crisp, approx 4 minutes.
• Drain and plunge into ice water for a few minutes.
• Drain well and cut into 2 inch lengths, set aside.
• Im small frypan, toast pine nuts until evenly browned, shaking pan frequently.
• Remove from pan and cool.
• Whisk together oil, lemon juice, garlic, sugar, oregano, basil, salt and pepper and pour over cool asparagus.
• Let stand about 30 minutes.
• Sprinkle with the pine nuts.