Directions:
- 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
| Amount Per 1 Serving | |||
| Calories | 199.38 Kcal (835 kJ) | ||
| Calories from fat | 163.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.17g | 28% | |
|---|---|---|---|
| Sodium | 24.83mg | 1% | |
| Potassium | 78.58mg | 2% | |
| Total Carbs | 9.81g | 3% | |
| Sugars | 7.03g | 28% | |
| Dietary Fiber | 1.13g | 5% | |
| Protein | 1.64g | 3% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 0.8mg | 5% | |
| Calcium | 3.8mg | 0% | |
| Amount Per 100 g | |||
| Calories | 558.47 Kcal (2338 kJ) | ||
| Calories from fat | 458.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 50.91g | 28% | |
|---|---|---|---|
| Sodium | 69.54mg | 1% | |
| Potassium | 220.1mg | 2% | |
| Total Carbs | 27.47g | 3% | |
| Sugars | 19.68g | 28% | |
| Dietary Fiber | 3.15g | 5% | |
| Protein | 4.59g | 3% | |
| Vitamin C | 1mg | 1% | |
| Iron | 2.4mg | 5% | |
| Calcium | 10.5mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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