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Prep 10 mins
Cook 20 mins
My MIL surprised me with a bunch of white asparagus, and the sudden idea of serving them with toasted walnuts and cranberries flashed through my mind.
- Peel asparagus and boil in water with 1 teaspoon each sugar and salt until soft, about 20 minutes.
- Roughly chop walnuts, carefully toast in a dry pan.
- Arrange drained asparagus on two platters, sprinkle with toasted walnuts and cranberries, drizzle with flax seed oil.