Full ingredients list:
- 2 bunches (550g) thin asparagus, trimmed
- 1/4 cup walnuts
- 1 small bunch flat leaf parsley, leaves removed (1 cup firmly packed)
- 2 tablespoons red wine vinegar
- 2 teaspoons avocado oil
Nutritional information (per serve)
Instructions and steps:
Step 1 Place a non-stick frying pan over high heat. Add asparagus, walnuts and 2 teaspoons water. Cook, stirring, for 3 minutes, or until asparagus is just tender and walnuts are lightly toasted. Transfer into a heatproof bowl.
Step 2 Add parsley, vinegar and oil to asparagus mixture and toss to combine. Season with freshly cracked black pepper.
This goes well with pan-fried salmon and a mixed salad.
About this recipe
First published: November 2012