Sauteed asparagus with caramelised balsamic walnuts
15 min·Fusion
Sauteed asparagus with caramelised balsamic walnuts
Ingredients
Main
- 20g butter, chopped
- 2 bunches asparagus, trimmed, halved lengthways
- 2 garlic cloves, thinly sliced
- 1/4 cup walnuts
- 2 tbsp balsamic vinegar
- 3 tsp brown sugar
- 60g baby rocket
- 1/4 cup shaved parmesan
- Zest of 1 lemon, to serve
Instructions
3 steps
- 1
Melt butter in a large frying pan over medium-high heat. Add asparagus and garlic. Cook, tossing, for 2 to 3 minutes or until asparagus is just tender and 54 garlic is golden. Season with salt and pepper. Transfer to a plate. Cover with foil to keep warm.
2 min - 2
Add walnuts, vinegar, sugar and 1 tablespoon water to pan. Cook, stirring, for 1 to 2 minutes or until sugar has caramelised and walnuts are coated. Roughly chop.
1 min - 3
Arrange rocket and asparagus on a serving plate. Top with walnut mixture, parmesan and lemon zest. Serve.
Progress
0 / 3 steps
Nutrition
Per serving (based on 4 servings)
Calories
39cal
