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Asparagus with Beans and Hazelnuts
By Andy | January 2, 2008
Asparagus with Beans and Hazelnuts
Serves 8 as a side
Prep time : 5 minutes
Cooking time : 5 minutes
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Ingredients
3 bunches of asparagus.
500 grams green beans.
1 tablespoon of olive oil.
120 grams roasted and crushed hazelnuts.
1/3 cup cranberries.
3 cloves of garlic, crushed.
1/4 cup red wine vinegar.
2 tablespoons chopped flat leaf parsley.
Method
Top and tail the beans, cook in boiling water for 2-3 minutes then drain refresh into iced water.
Trim the asparagus. To do this hold the asparagus about 2/3 of the way down from the spear end, grab the stalk end and bend until they snap. Discard the stalk end as it will be woody.
Using different water to that used to cook the beans, boil for 2-3 minutes then drain and refresh into iced water.
In a pan, heat the oil over medium heat. Add the garlic and fry gently for 1-2 minutes. Add the hazelnuts and cranberries and cook for a further 2 minutes.
Remove pan from heat, stir in the vinegar and parsely.
Serving
Toss the beans and asparagus through the sauce, serve into a deep bowl.
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