This is a quick, easy way to serve asparagus. The dish is light and makes a great accompaniment to pork chops.
this dish looks so good. it seems the author missed a step here. i would fry the cranberries and nuts, remove them once translucent, then fry the asparagus in that same oil, then serve with the cranberries and pine nuts on top. this way the asparagus is flavored and the nuts won't burn. - 19 Nov 2009 (Review from Allrecipes US | Canada)
The pine nuts and craisins add a great flavor to the asparagus. As other reviewers have noted, the pine nuts brown and burn very easily. (I had to throw the first batch out and start over because the pine nuts were charred black after sautéing the asparagus.) sauté the cranberries and pine nuts for 3-4 minutes first, remove from pan with slotted spoon, then sauté asparagus, adding the cranberries and pine nuts back to the pan for the last 1-2 minutes of cooking. When made correctly, the dish is delicious. - 29 Jan 2011 (Review from Allrecipes US | Canada)
We loved this! The only thing I did different, I steamed the asparagus first and then topped it with the toasted nuts and cranberries. It's beautiful on the dish! - 07 Oct 2008 (Review from Allrecipes US | Canada)