Sunday, December 23, 2012

Asparagus with Cranberries and Lemongrass

For some reason, it never occurred to me that cranberries and lemongrass might go well together. Its like mushrooms and pumpkin. So good.

Asparagus with Cranberries and Lemongrass

1 large bunch asparagus, trimmed
2 tbsp vegan butter
1 tbsp Cranberry Balsamic
1/4 cup cranberries, if using frozen, thaw
Salt and Pepper
1 tbsp lemongrass paste*

Melt butter in a pan over medium-high heat. Add the cranberries and cook for 5 minutes.

Add the asparagus, lemongrass paste and Cranberry Balsamic. Season with salt and pepper to taste. Cook for another 10minutes.

I will probably drizzle a little more Cranberry Balsamic before serving.

*Lemongrass paste is available at most grocery stores in the produce section. I find it easier to use than whole stalks. If you have to use the stalks, thinly slice 1 and add it at the beginning with the cranberries.

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