3 bunches asparagus, trimmed
500g green beans, trimmed
2 tbsp olive oil
120g dry-roasted hazelnuts, finely chopped
1/3 cup dried cranberries, finely chopped
3 garlic cloves, thinly sliced
1/4 cup red wine vinegar
2 tbsp fresh flat-leaf parsley, finely chopped
In a large saucepan of boiling water, cook asparagus and beans for 2-3 minutes. Drain and rinse under cold water then move to a large platter and toss together gently.
In a large frypan, heat oil over a medium heat. Add in hazelnuts, cranberries and garlic and cook, stirring, for 1-2 minutes. Remove from the heat and stir in vinegar and parsley.
Spoon dressing over asparagus and beans. Serve and enjoy.
Calories 168, Fat 12.5 grams, Saturated Fat 1 grams, Fiber 4.4 grams, Protein 4.9 grams, Sodium 5 milligrams, Carbs 6.9 grams