Asparagus With Cranberries And Pine Nuts Food

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ROASTED ASPARAGUS WITH PINE NUTS



Roasted Asparagus With Pine Nuts image

Make and share this Roasted Asparagus With Pine Nuts recipe from Food.com.

Provided by Charlotte J

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons pine nuts
1 1/2 lbs asparagus
1 shallot, thinly sliced
2 teaspoons extra virgin olive oil
1/4 teaspoon salt, divided
fresh ground pepper, to taste
1/4 cup balsamic vinegar

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.

Nutrition Facts : Calories 103.4, Fat 5.5, SaturatedFat 0.6, Sodium 173.6, Carbohydrate 11.1, Fiber 3.6, Sugar 4.8, Protein 4.9

ROASTED ASPARAGUS SALAD WITH CRANBERRIES AND FETA CHEESE



Roasted Asparagus Salad with Cranberries and Feta Cheese image

This roasted asparagus salad is topped with cranberries, feta and pine nuts, plus a tangy vinaigrette dressing to make a unique and flavorful side dish.

Provided by Laura

Categories     Salad

Time 15m

Number Of Ingredients 12

1.5-2 pounds fresh asparagus (tough ends removed)
2 teaspoons olive oil
salt & pepper
1/2 cup dried cranberries
1/4 cup pine nuts (lightly toasted)
1/4 cup crumbled feta cheese
3 tablespoons olive oil
1.5 tablespoons apple cider vinegar
1 teaspoon dijon mustard
1 teaspoon agave nectar or honey
1/4 teaspoon dry Italian herbs
salt and pepper to taste

Steps:

  • Preheat the oven to 350 degrees F.
  • Cut the tough ends off the asparagus spears and place them on a baking sheet.
  • Drizzle olive oil over the asparagus, then season with salt and pepper. Place the baking sheet in the oven for 10 minutes.
  • Remove the asparagus from the oven. Allow to cool slightly, then transfer the asparagus to a serving platter. Line the asparagus up in a single-layer.
  • Sprinkle with the cranberries, pine nuts, and feta cheese across the center of the asparagus. Spoon the vinaigrette over the top. Serve.

Nutrition Facts : Calories 280 kcal, Carbohydrate 22 g, Protein 6 g, Fat 21 g, SaturatedFat 4 g, Cholesterol 8 mg, Sodium 123 mg, Fiber 5 g, Sugar 15 g, UnsaturatedFat 15 g, ServingSize 1 serving

ASPARAGUS WITH PINE NUTS



Asparagus with Pine Nuts image

Make and share this Asparagus with Pine Nuts recipe from Food.com.

Provided by Evie3234

Categories     Vegetable

Time 19m

Yield 4 serving(s)

Number Of Ingredients 9

2 bunches fresh asparagus
2 tablespoons pine nuts
1/4 cup olive oil
1 tablespoon fresh lemon juice
1 clove garlic, chopped fine
1/4 teaspoon sugar
1/2 teaspoon dried oregano
2 teaspoons fresh basil, chopped fine
salt and pepper

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.

Nutrition Facts : Calories 170.5, Fat 16.5, SaturatedFat 2.1, Sodium 2.5, Carbohydrate 5.2, Fiber 2.3, Sugar 2.3, Protein 2.8

ASPARAGUS WITH CRANBERRIES AND PINE NUTS



Asparagus with Cranberries and Pine Nuts image

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.

Provided by JenM

Categories     Asparagus Side Dishes

Time 20m

Yield 4

Number Of Ingredients 5

1 bunch asparagus
3 tablespoons olive oil
⅓ cup pine nuts
⅓ cup dried cranberries
1 pinch salt

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.

Nutrition Facts : Calories 206.4 calories, Carbohydrate 14.3 g, Fat 16 g, Fiber 3.3 g, Protein 5.2 g, SaturatedFat 2.3 g, Sodium 2.9 mg, Sugar 8.9 g

ASPARAGUS WITH CRANBERRIES AND PINE NUTS



Asparagus with Cranberries and Pine Nuts image

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.

Provided by JenM

Categories     Asparagus Side Dishes

Time 20m

Yield 4

Number Of Ingredients 5

1 bunch asparagus
3 tablespoons olive oil
⅓ cup pine nuts
⅓ cup dried cranberries
1 pinch salt

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.

Nutrition Facts : Calories 206.4 calories, Carbohydrate 14.3 g, Fat 16 g, Fiber 3.3 g, Protein 5.2 g, SaturatedFat 2.3 g, Sodium 2.9 mg, Sugar 8.9 g

ASPARAGUS WITH PINE NUTS



Asparagus With Pine Nuts image

Make and share this Asparagus With Pine Nuts recipe from Food.com.

Provided by Gallopin Gael

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1 1/2 lbs asparagus
2 tablespoons olive oil
lemon juice
salt and pepper
1/4 cup pine nuts
2 teaspoons parmesan cheese (Grated)

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.

ASPARAGUS WITH CRANBERRIES AND PINE NUTS



Asparagus with Cranberries and Pine Nuts image

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.

Provided by JenM

Categories     Asparagus Side Dishes

Time 20m

Yield 4

Number Of Ingredients 5

1 bunch asparagus
3 tablespoons olive oil
⅓ cup pine nuts
⅓ cup dried cranberries
1 pinch salt

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.

Nutrition Facts : Calories 206.4 calories, Carbohydrate 14.3 g, Fat 16 g, Fiber 3.3 g, Protein 5.2 g, SaturatedFat 2.3 g, Sodium 2.9 mg, Sugar 8.9 g

ASPARAGUS RISOTTO WITH PINE NUTS



Asparagus Risotto With Pine Nuts image

A deliciously creamy risotto highlighting the first spring asparagus, the pine nuts give a great crunch.

Provided by evelynathens

Categories     Rice

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 tablespoon butter
1 tablespoon olive oil
1 large onion, chopped
2 cups arborio rice
1/4 cup white wine
2 1/2 teaspoons chopped fresh rosemary
1 bunch Italian parsley, chopped
1 minced garlic clove
3/4 cup freshly grated parmesan cheese
2 tablespoons whipping cream
1/2 cup pine nuts
1 bunch asparagus (about 1 1/2 pounds)
5 cups vegetable broth (approximately)
more water or broth, as needed

Steps:

  • On medium heat, add butter and olive oil to pan and swirl until entire pot is coated.
  • At the same time, bring broth to a simmer in a separate pot.
  • Add onion and stir; sauté for 2 minutes.
  • Add chopped rosemary, Italian parsley, and pine nuts.
  • Sauté for 3 more minutes.
  • Add garlic and rice and sauté for 1 more minute.
  • Be sure not to let the garlic brown.
  • Add the wine and cook until absorbed, about 30 seconds.
  • Add ¾ of the simmering broth and stir.
  • Watch over rice carefully.
  • When most liquid has been absorbed, add the rest of the broth.
  • Simmer the rice for 10 minutes, stirring frequently.
  • (NOTE: If the rice begins to stick to the bottom of your pan, add more water, 1/2 cup at a time until absorbed. You need to add more water if no liquid is visible in the pan, 1/2 cup water until absorbed.) Meanwhile, wash, trim asparagus and discard ends.
  • Cut off asparagus tips.
  • Chop remaining asparagus stalks into bite sized pieces.
  • Add ½ of the stalks and stir, continue simmering for another 5 minutes, adding more water if needed.
  • Add asparagus tips and continue stirring often, adding more liquid as needed, cooking until rice is tender and mixture is creamy; about 8-10 more minutes.
  • Add 1/2 cup parmesan cheese and cream and stir.
  • When blended, remove from heat.
  • Serve with salt, pepper and additional Parmesan to taste.

ASPARAGUS WITH TOASTED PINE NUTS & LEMON VINAIGRETTE



Asparagus with Toasted Pine Nuts & Lemon Vinaigrette image

Make and share this Asparagus with Toasted Pine Nuts & Lemon Vinaigrette recipe from Food.com.

Provided by Jenny Sanders

Categories     Fruit

Time 11m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb asparagus, fresh spears
3 tablespoons pine nuts
1/4 cup olive oil
1 tablespoon lemon juice, fresh
1 clove garlic, crushed
1/2 teaspoon salt
1/2 teaspoon basil, dried whole
1/2 teaspoon oregano, dried whole
pepper, freshly ground

Steps:

  • Snap off tough ends of asparagus.
  • Remove scales from stalks with knife or vegetable peeler, if desired.
  • Place spears in a steaming rack over boiling water; cover and steam 4-5 minutes or until spears are crisp-tender.
  • Transfer to a serving platter.
  • Sautee pine nuts in a small skillet over medium heat 2-3 minutes, until browned.
  • Set aside.
  • Combine olive oil and remaining ingredients in a medium saucepan; stir with a wire whisk to blend.
  • Cook over medium heat 2-3 minutes or until thoroughly heated, stirring constantly.
  • Pour over asparagus.
  • Sprinkle with pine nuts.
  • Let stand to room temperature before serving.

Nutrition Facts : Calories 189, Fat 18.1, SaturatedFat 2.2, Sodium 307.1, Carbohydrate 6, Fiber 2.5, Sugar 1.8, Protein 3.7

ASPARAGUS WITH CRANBERRIES AND PINE NUTS



Asparagus with Cranberries and Pine Nuts image

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.

Provided by JenM

Categories     Asparagus Side Dishes

Time 20m

Yield 4

Number Of Ingredients 5

1 bunch asparagus
3 tablespoons olive oil
⅓ cup pine nuts
⅓ cup dried cranberries
1 pinch salt

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.

Nutrition Facts : Calories 206.4 calories, Carbohydrate 14.3 g, Fat 16 g, Fiber 3.3 g, Protein 5.2 g, SaturatedFat 2.3 g, Sodium 2.9 mg, Sugar 8.9 g

GEMELLI WITH ASPARAGUS AND PINE NUTS



Gemelli With Asparagus and Pine Nuts image

This recipe is from Vegan Italiano. "Gemelli is a short braided pasta, ideal for tossing with inch-long asparagus, but any tubular variety--penne is a good choice--will work in this appealing springtime recipe."

Provided by Eat Your Vegetables

Categories     One Dish Meal

Time 25m

Yield 4-5 serving(s)

Number Of Ingredients 8

1/4 cup pine nuts
2 tablespoons extra virgin olive oil
1/2 lb thin asparagus, trimmed and cut diagonally into 1-inch pieces
1 garlic clove, minced
12 ounces gemelli pasta
2 tablespoons fresh lemon juice
1/2 teaspoon coarse salt
1/4 teaspoon lemon-pepper seasoning

Steps:

  • Heat a medium nonstick skillet over medium heat. Add the pine nuts and cook, stirring constantly, until fragrant and lightly browned, about 3 minutes. Immediately remove from skillet and transfer to a small bowl; set aside.
  • Return the skillet to medium heat and add the oil. Add the asparagus and garlic and cook, stirring often, until the asparagus is slightly tender, 4-5 minutes.
  • Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain and return to the pot.
  • Add the asparagus and garlic mixture, reserved pine nuts, lemon juice, salt and lemon-pepper seasoning; toss gently to combine, serve at once.

ASPARAGUS WITH CRANBERRIES AND PINE NUTS



Asparagus with Cranberries and Pine Nuts image

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.

Provided by JenM

Categories     Asparagus Side Dishes

Time 20m

Yield 4

Number Of Ingredients 5

1 bunch asparagus
3 tablespoons olive oil
⅓ cup pine nuts
⅓ cup dried cranberries
1 pinch salt

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.

Nutrition Facts : Calories 206.4 calories, Carbohydrate 14.3 g, Fat 16 g, Fiber 3.3 g, Protein 5.2 g, SaturatedFat 2.3 g, Sodium 2.9 mg, Sugar 8.9 g

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