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.