Asparagus and beans with hazelnut cranberry dressing

Asparagus and Beans with Hazelnut Cranberry Dressing features tender green beans and asparagus tossed in a vibrant dressing made with garlic, olive oil, and dried cranberries. This dish combines nutty hazelnuts with fresh herbs for a healthy side or light main course.

07 Feb 2026
Cook time 15 min
Prep time 10 min

Ingredients:

2 lb asparagus
1/3 cup green beans
2 tbsp olive oil
1 cup hazelnuts
1/3 cup dried cranberries
2 garlic cloves
1/3 cup vinegar
2 tbsp fresh parsley

This recipe for Asparagus and Beans with Hazelnut Cranberry Dressing is a delightful combination of fresh vegetables and a vibrant dressing. It's perfect for a healthy side dish or a light main course, taking advantage of the natural flavors and textures of asparagus and green beans, paired with the nutty crunch of hazelnuts and the tart sweetness of dried cranberries.

Instructions:

1. Prepare the Vegetables:
- Trim the woody ends off the asparagus and cut into bite-sized pieces.
- Trim and cut the green beans into similar-sized pieces as the asparagus.

2. Blanch the Vegetables:
- Bring a large pot of salted water to a boil.
- Add the asparagus and green beans to the boiling water and blanch for 2-3 minutes until bright green and tender-crisp.
- Drain the vegetables and immediately plunge them into a bowl of ice water to stop the cooking process. Drain again and set aside.

3. Toast the Hazelnuts:
- While the vegetables are blanching, toast the hazelnuts in a dry skillet over medium heat. Stir frequently until they’re golden and fragrant, about 5 minutes. Let them cool slightly, then coarsely chop.

4. Prepare the Dressing:
- In a small bowl, combine the minced garlic, vinegar, and olive oil. Whisk together until well combined.
- Stir in the dried cranberries and let the mixture sit for a few minutes to allow the cranberries to soften slightly.

5. Assemble the Dish:
- In a large bowl, combine the blanched asparagus and green beans with the chopped hazelnuts.
- Pour the dressing over the vegetables and nuts, then gently toss to combine evenly.

6. Season and Garnish:
- Season the salad with salt and pepper to taste.
- Sprinkle the chopped fresh parsley over the top as a vibrant garnish.

7. Serve:
- Transfer the salad to a serving platter or bowl. Enjoy this refreshing and nutritious dish either warm or at room temperature.

By the end of this recipe, you'll have a delicious and nutritious dish that's sure to impress. The combination of asparagus, green beans, hazelnuts, and cranberries, all brought together with a tangy dressing, makes for an unforgettable meal that's as wholesome as it is flavorful. Enjoy this seasonal dish as a satisfying side or a standout main course.

Asparagus and beans with hazelnut cranberry dressing FAQ:

How long should I blanch the asparagus and green beans?

Blanch the asparagus and green beans for 2-3 minutes until they are bright green and tender-crisp.

What can I use instead of hazelnuts in the dressing?

You can substitute hazelnuts with walnuts or pecans for a different flavor while still keeping the nutty crunch in the dressing.

How do I store leftovers of this dish?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. You may want to keep the dressing separate until you're ready to serve to maintain crispness.

What is the best way to know when the vegetables are done blanching?

The vegetables are done blanching when they turn bright green and remain tender-crisp. Immediately plunging them into ice water will help preserve their color and texture.

Can I make this dish ahead of time?

Yes, you can prepare the vegetables and dressing ahead of time. Assemble the dish just before serving to keep it fresh and vibrant.

Tips:

- Choose firm, bright green asparagus for the best flavor and texture.

- Blanch the asparagus and green beans to maintain their vibrant color and crisp-tender texture.

- Toast the hazelnuts lightly to enhance their flavor and add extra crunch to the dish.

- Finely chop the garlic to ensure it blends well into the dressing.

- Use a good quality vinegar, such as apple cider or white wine vinegar, for a well-balanced dressing.

Nutrition per serving

8 Servings
Calories 140kcal
Protein 5.00g
Carbohydrates 13g
Fiber 4.48g
Sugar 8g
Fat 13g

Asparagus and beans with hazelnut cranberry dressing