Asparagus and Beans with Hazelnut Cranberry Dressing


	Asparagus and Beans with Hazelnut Cranberry Dressing

bunnicula

11-24-2007 10:32 AM

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asparagus, green beans, cranberries, hazelnuts, recipes, vegan, side dishes, holiday

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Asparagus and Beans with Hazelnut Cranberry Dressing</DIV>


3 bunches asparagus, trimmed<BR /><DIV>
500 g (17 1/2 oz) green beans, trimmed</DIV>

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<BR /><DIV>
2 tablespoons (8 tsp)finely-chopped fresh flat-leaf parsley leaves</DIV>


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<BR /><DIV>
cold water. Remove to a large bowl. Toss gently to combine.</DIV>

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.<BR /><DIV>
Stir in vinegar and parsley.</DIV>
<BR /><DIV>
3. Place asparagus and beans on a platter. Spoon over dressing. Serve.</DIV>

<BR /><DIV>
Serves 8.</DIV>


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