Name: Asparagus and beans with hazelnut cranberry dressing
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1
Ingredients: 3 bunches asparagus, trimmed; 500g green beans, trimmed; 36.40 gm olive oil; 120g dry-roasted hazelnuts, finely chopped; 82.50 ml dried cranberries, finely chopped; 3 garlic cloves, thinly sliced; 62.50 ml red wine vinegar; 40.00 ml finely-chopped fresh flat-leaf parsley leaves

Asparagus and beans with hazelnut cranberry dressing

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Prep Time:
10 minutes

Cook Time:
15 minutes

Total Time:
25 minutes

Festive hazelnut cranberry dressed asparagus and green beans - ideal for gatherings!

Ingredients:

3 bunches asparagus, trimmed
500g green beans, trimmed
36.40 gm olive oil
120g dry-roasted hazelnuts, finely chopped
82.50 ml dried cranberries, finely chopped
3 garlic cloves, thinly sliced
62.50 ml red wine vinegar
40.00 ml finely-chopped fresh flat-leaf parsley leaves

Instructions:

Blanch asparagus and beans in boiling water for 2 to 3 minutes until vibrant in color. Drain and rinse under cold water. Transfer to a large platter and gently toss together.
Heat oil in a large non-stick pan over medium heat. Add hazelnuts, cranberries, and garlic, stirring for 1 to 2 minutes until hazelnuts are warm. Remove from heat and mix in vinegar and parsley.
Arrange the asparagus and beans elegantly on a platter, drizzle with the flavorful dressing, and serve promptly.

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