Recipe
Steamed Asparagus with Ginger and Pecans
4 servings
Ingredients
- 2 lbs asparagus spears, washed and trimmed
- 3 tsp fresh ginger, grated
- 3 tbsp cranberry chutney (reduced sugar)
- 2 tbsp extra-virgin olive oil
- 3 tbsp pecans, chopped
- Salt and freshly ground black pepper, to taste
Directions
- 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, cranberry chutney, olive oil, and salt and pepper. Pour over asparagus. Sprinkle with chopped pecans.
