Asparagus with Quince Jam and Walnuts

4 servings


2 lbs asparagus spears, washed and trimmed
2 tsp fresh ginger, grated
2 tbsp quince jam
2 tbsp extra-virgin olive oil
1 tsp lemon juice
3 tbsp walnuts, chopped
Salt and freshly ground black pepper, to taste


Prepare a steamer with boiling water. Add asparagus, cover, and steam until tender crisp, about 3-5 minutes. Transfer hot asparagus to a serving plate.
In a small bowl, whisk together ginger, quince jam, olive oil, lemon juice, and salt and pepper. Pour over asparagus. Sprinkle with chopped walnuts.