I was a bit skeptical of this recipe from the name. Lemon and maple don't seem like 2 things that would go well together. Especially over Asparagus. Glad to say I was wrong! We made this recipe for Easter and it was a huge hit. We liked it so much we made it again a couple weeks later for another event. It's a nice change from the steamed or grilled asparagus we usually eat. We found the recipe on healthy/betterrecipes.com and I didn't have to adapt it at all.
Ingredients
1 lb asparagus
1/2 cup pecans
2 tablespoons olive oil
3 tablespoons maple syrup
1/2 cup dried cranberries
2 teaspoons lemon zest
Directions
Cut the woody ends off the asparagus. Heat a large skillet over medium heat and toast the pecans for 2-3 minutes. Remove them and set aside. Add the oil and heat on high. Place asparagus in a single layer and saute for 2 minutes, stirring occasionally once asparagus beings to blister and brown. Reduce heat to medium and add the maple syrup, cranberries and 1 tsp of the lemon zest. Stir and saute for 3 minutes or until asparagus is tender-crisp. Toss pecans with the asparagus for the last minute of cooking. Place in serving dish and sprinkle the remaining lemon zest on top.
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