Beans, sultanas, asparagus, olive oil arranged stylishly on a wooden table.

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Seasonal Greens
A Lambert Produce Recipe

Seasonal Greens Recipe

Beans, sultanas, asparagus, olive oil arranged stylishly on a wooden table.

What’s red and green with flavour in between? Our festive seasonal greens!

Prep

Cooking

Serves

Ingredients

  • 3 bunches asparagus, trimmed
  • 500g green beans, trimmed
  • 2 tablespoons olive oil
  • 120g dry-roasted hazelnuts, finely chopped
  • ⅓ cup dried cranberries, finely chopped
  • 3 garlic cloves, thinly sliced
  • ¼ cup red wine vinegar
  • 2 tablespoons fresh flat-leaf parsley, finely chopped

Method

1. In a large saucepan of boiling water, cook the asparagus and beans for 2-3 minutes. Drain and rinse under cold water, then move to a large platter and toss together gently.

2. In a large frypan, heat the oil over medium heat. Add the hazelnuts, cranberries, and garlic, and cook, stirring, for 1-2 minutes. Remove from the heat and stir in the vinegar and parsley.

3. Spoon the dressing over the asparagus and beans. Serve and enjoy.