The Bull Chef

Ingredients:

• 1 bunch asparagus
• 3 tablespoons olive oil
• 1/3 cup pine nuts
• 1/3 cup dried cranberries
• 1 pinch salt

Directions:

1. Break off or trim the woody ends from the asparagus and discard. Set the spears aside.
2. Heat the olive oil in a skillet over medium heat. Stir in the pine nuts, cranberries, and salt. Cook and stir until the pine nuts start to look translucent, 5 to 6 minutes. Add the asparagus spears and cook, adding a little more olive oil if needed, until stalks are bright green and tender, about 5 to 8 minutes, depending upon the size of the asparagus. Serve on a platter with the cranberries and nuts spooned over the top of the asparagus.

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