Holiday Pan Sauteed Asparagus
Pan Sauteed Asparagus with crunchy pine nuts and tart cranberries are cooked in butter or olive oil and then topped with freshly grated Parmesan cheese for an elegant holiday side dish.
When it comes to the holidays, there’s nothing I enjoy more than the combination of cranberries and citrus, which is why I love this Pan Sauteed Asparagus recipe.
Pan Sauteed Asparagus
Of course, not everyone loves cranberries. I made this asparagus recipe for dinner last week to go with my favorite Oven Roasted Pork Tenderloin, but it would also taste great with my Homemade Salisbury Steak recipe. My daughter picked out all the cranberries and put them on her Daddy’s plate. Then she picked out all the pine nuts and put them on my plate.
After that, she sat back and declared that she didn’t like asparagus with or without those ingredients.
Side dishes are like people – they all have their own personality and it’s just about impossible to please everyone!
Frequently Asked Quesitons
Here are some questions that readers often ask about this sauteed asparagus recipe:
The USDA notes the serving size for asparagus as about 6 spears, or half a cup.
One pound of asparagus is approximately 30 spears and will feed about 5 people.
The larger the asparagus stalk, the more tough it will be. If the stalks are 1/2-inch in diameter or larger, I would recommend peeling them.
Loaded with fiber, folate, vitamins A, B, C and K, asparagus is sometimes recommended for those looking to lose weight, improve digestion or lower blood pressure.
I strongly recommend that you toast the pine nuts to bring out their full flavor. If you cannot find toasted pine nuts in your grocery store, you can toast them yourself.
Asparagus is a well-balanced vegetable that supplies a wide array of nutrients. It is considered a good source of potassium, fiber, thiamin, and vitamin B6. It has very little sodium and is also a rich source of rutin, a compound that strengthens capillary walls.
Source
Ingredients
Here’s what you’ll need to make pan seared asparagus with cranberries and pine nuts:
- Asparagus – look for thin tender asparagus for the best flavor and texture.
- Fresh Cranberries – you’ll find these in the produce section of the grocery store in November and December.
- Parmesan Cheese – adds just the right amount of salty nuttiness to your side dish.
- Toasted Pine Nuts – with a mild and somewhat sweet flavor and buttery texture, these are fabulous with Parmesan cheese.
- Clementine or Orange Zest – the citrus zest goes so well with both asparagus and cranberries and adds a subtle, but tasty flavor.
- Additional ingredients – you will also need butter or olive oil, as well as salt and pepper to taste.
How to Toast Pine Nuts
- Preheat the oven to 375-degrees F.
- Spread the pine nuts on a rimmed baking sheet in a single layer.
- Bake for 5-10 minutes, stirring every 2-3 minutes until the pine nuts are golden brown.
- Transfer the toasted pine nuts to a bowl so that they do not continue to cook.
Toasted pine nuts should be stored in an airtight container or resealable bag. They will keep for 3-6 months in the freezer.
How to Pan Sauteed Asparagus
- Rinse and trim the ends of the asparagus.
- In a large skillet, heat the butter or olive oil over medium heat.
- Add the asparagus and cook for about 4 minutes, tossing frequently.
- After that, add the cranberries, toasted pine nuts, citrus zest, and fresh Parmesan.
- Season with salt and pepper.
- Cook for another 4-6 minutes, depending on how thick your asparagus is and how tender you like it.
- Serve hot with additional grated Parmesan cheese.
Variations for Pan Fried Asparagus
You can make this recipe without the cranberries and/or pine nuts if you’re looking for a more simple side dish. Here are some other ways to make pan sauteed asparagus:
- For an everyday side dish, use lemon zest and almonds instead of clementine and pine nuts.
- Feta cheese on asparagus is especially yummy and can be substituted for the Parmesan cheese.
More Side Dish Recipes
I love adding different colors, textures, and flavors to the dinner table, especially when I’m entertaining. Here are some tasty recipes you might also enjoy serving:
- Make-Ahead Sweet Potatoes with Brown Sugar is one of our most popular recipes because not only are they delicious, but the recipe is super simple.
- Create a quick salad and top it with our Pomegranate Vinaigrette or Lemon Vinaigrette (this is excellent on green beans, broccoli, and asparagus as well!
- To really wow your guests, make your own Cranberry Orange Relish. This is a little different than traditional Cranberry Sauce, which is cooked.
- You might also like this Roasted Asparagus with Parmesan Cheese from my friend Kim at Made in a Day.
Pan Sauteed Asparagus
This festive recipe is perfect for the holidays! You’ll love the combination of cranberries, pine nuts and Parmesan cheese with asparagus.
Pan Sauteed Asparagus
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Ingredients
- 1 tablespoon butter or olive oil
- 1 lb fresh asparagus
- 1 cup fresh cranberries
- 1 clementine, zested
- 1/3 cup toasted pine nuts
- 1/4 cup Parmesan Cheese
- salt and pepper to taste
Instructions
- Rinse and trim the ends of the asparagus.
- In a large skillet, heat the butter or olive oil over medium heat.
- Add the asparagus and cook for about 4 minutes, tossing frequently.
- After that, add the cranberries, toasted pine nuts, citrus zest, and fresh Parmesan.
- Season with salt and pepper.
- Cook for another 4-6 minutes, depending on how thick your asparagus is and how tender you like it.
- Serve hot with additional grated Parmesan cheese.
Notes
How many stalks of asparagus is a serving?
The USDA notes the serving size for asparagus as about 6 spears, or half a cup.
How much asparagus do I need?
One pound of asparagus is approximately 30 spears and will feed about 5 people.
Do you peel asparagus?
The larger the asparagus stalk, the more tough it will be. If the stalks are 1/2-inch in diameter or larger, I would recommend peeling them.Do you need to toast pine nuts?
I strongly recommend that you toast the pine nuts to bring out their full flavor. If you cannot find toasted pine nuts in your grocery store, you can toast them yourself.How to Toast Pine Nuts
- Preheat the oven to 375-degrees F.
- Spread the pine nuts on a rimmed baking sheet in a single layer.
- Bake for 5-10 minutes, stirring every 2-3 minutes until the pine nuts are golden brown.
- Transfer the toasted pine nuts to a bowl so that they do not continue to cook.
Recipe Variations
You can make this recipe without the cranberries and/or pine nuts if you’re looking for a more simple side dish. Here are some other ways to make pan sauteed asparagus:- For an everyday side dish, use lemon zest and almonds instead of clementine and pine nuts.
- Feta cheese on asparagus is especially yummy and can be substituted for the Parmesan cheese.
This Sauteed Asparagus recipe sounds fabulous! I have a question about the cranberries, it seems like you used fresh cranberries, but was wondering how much? I don’t see it listed in the “ingredients”. Thanks for sharing your recipe!