Asparagus and Beans with Hazelnut Cranberry Dressing

[Guest guest]

Asparagus and Beans with Hazelnut Cranberry Dressing

 

 

3 bunches asparagus, trimmed

500 g (17 1/2 oz) green beans, trimmed

 

2 tablespoons (8 tsp) olive oil

120 g (4 1/4 oz) dry-roasted hazelnuts, finely chopped

1/3 cup dried cranberries, finely chopped

3 garlic cloves, thinly sliced

1/4 cup red wine vinegar

2 tablespoons (8 tsp)finely-chopped fresh flat-leaf parsley leaves

 

 

1. Cook asparagus and beans separately in a large saucepan of boiling

water for 2 to 3 minutes or until bright green. Drain. Rinse under

cold water. Remove to a large bowl. Toss gently to combine.

 

2. Meanwhile, heat oil in a large, non-stick frying pan over medium

heat. Add hazelnuts, cranberries and garlic. Cook, stirring, for 1 to

2 minutes or until hazelnuts are heated through. Remove from heat.

Stir in vinegar and parsley.

 

3. Place asparagus and beans on a platter. Spoon over dressing. Serve.

 

 

Serves 8.