Asparagus and beans with hazelnut cranberry dressing
Indulge in the delightful flavors of this asparagus and green beans dish, topped with a rich hazelnut and cranberry dressing. With fresh ingredients like olive oil, parsley, and garlic, this recipe offers a perfect blend of crunch and tang, making it a nutritious and tasty addition to any meal.
- 30 Mar 2025
- Cook time 15 min
- Prep time 10 min
- 8 Servings
- 8 Ingredients
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.
Ingredients:
Instructions:
- 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.
- 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.
- 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.
- 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.
- Season the salad with salt and pepper to taste.
- Sprinkle the chopped fresh parsley over the top as a vibrant garnish.
- Transfer the salad to a serving platter or bowl. Enjoy this refreshing and nutritious dish either warm or at room temperature.
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 160 grams |
| Energy | |
| Calories 140kcal | 7% |
| Protein | |
| Protein 5.00g | 3% |
| Carbohydrates | |
| Carbohydrates 13g | 4% |
| Fiber 4.48g | 12% |
| Sugar 8g | 8% |
| Fat | |
| Fat 13g | 15% |
| Saturated 1.20g | 4% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 50ug | 6% |
| Choline 27mg | 5% |
| Vitamin B1 0.27mg | 22% |
| Vitamin B2 0.19mg | 15% |
| Vitamin B3 1.50mg | 9% |
| Vitamin B6 0.21mg | 13% |
| Vitamin B9 80ug | 20% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 10mg | 11% |
| Vitamin E 3.71mg | 25% |
| Vitamin K 77ug | 62% |
| Minerals | |
| Calcium, Ca 50mg | 4% |
| Copper, Cu 0.49mg | 54% |
| Iron, Fe 3.36mg | 31% |
| Magnesium, Mg 44mg | 11% |
| Phosphorus, P 110mg | 9% |
| Potassium, K 370mg | 11% |
| Selenium, Se 3.14ug | 6% |
| Sodium, Na 4.45mg | 0% |
| Zinc, Zn 1.03mg | 9% |
| Water | |
| Water 130g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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