Asparagus shows up at our farmers market every spring and I always buy more than I know what to do with. I’ve roasted it, grilled it, shaved it raw into salads, and for years I kept coming back to the same few preparations. Then I tried this combination and it genuinely changed how I think about the vegetable.
The warm pan sauce with sauteed red onion, pine nuts, orange juice, and raisins sounds unusual, but it works. The sweetness of the raisins and the honey plays against the slight bitterness of asparagus, and the toasted pine nuts add a texture and richness that pulls everything together. Orange zest at the end sharpens the whole thing and keeps it from feeling heavy.
This takes about 20 minutes and requires almost no technique. Blanch the asparagus until just crisp-tender, which usually means two to three minutes depending on how thick the spears are, then drain and arrange them on a platter. Build the warm sauce in the same pan and pour it over. It works as a side dish alongside roasted chicken or lamb, but I’ve also served it as part of a spread with cheese and bread and it held its own just fine.
Blanch the Asparagus
Cook the trimmed asparagus in boiling water for 2 minutes until crisp-tender, then drain and arrange on a serving platter.
Make the Pine Nut and Raisin Topping
Heat olive oil in a large skillet over medium-high heat and add the sliced red onion and pine nuts. Cook for about 4 minutes, stirring occasionally, until the pine nuts are lightly golden. Add the orange juice, raisins, and honey and cook for 2 minutes more. Stir in the salt and orange zest, then spoon the warm topping over the asparagus and finish with black pepper.
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Raisin and Pine Nut Asparagus
- Total Time: 20 minutes
- Yield: Serves 4
Description
A delightful asparagus side dish featuring a combination of raisins, pine nuts, and a hint of orange, perfect for springtime meals.
Ingredients
- 1 pound asparagus, trimmed
- 2 tsp extra-virgin olive oil
- 1/3 cup sliced red onion
- 2 tbsp pine nuts
- 2 1/2 tbsp orange juice
- 3 tbsp raisins
- 2 tsp honey
- 1/4 tsp salt
- 1/4 tsp orange zest
- 1/2 tsp black pepper
Instructions
- Cook asparagus in boiling water for 2 minutes or until crisp-tender. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add onion and pine nuts, cooking for approximately 4 minutes and stirring occasionally.
- Add orange juice, raisins, and honey, cooking for an additional 2 minutes. Stir in salt and orange zest.
- Place asparagus on a platter and top with onion mixture. Sprinkle with pepper.
Notes
- Don’t walk away from the pine nuts once they’re in the pan — they go from golden to burnt in under a minute once the oil is hot.
- Blanch the asparagus just until crisp-tender, two to three minutes depending on thickness. Any longer and it turns limp under the warm topping.
- Add the raisins and honey after the onions have already softened, not at the start, or the sugars scorch before the sauce comes together.
- Zest the orange before you juice it. It’s nearly impossible to zest cleanly once the orange has been squeezed.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 10
- Sodium: 150
- Fat: 7
- Carbohydrates: 20
- Fiber: 4
- Protein: 4
Frequently Asked Questions
Can I roast the asparagus instead of blanching it?
Yes. Toss the trimmed asparagus with olive oil, salt, and pepper and roast at 425°F for 10 to 12 minutes. The roasted version has a slightly caramelized flavor that also works well with the sweet-tangy pine nut topping.
Can I substitute the pine nuts?
Toasted slivered almonds or chopped walnuts are good alternatives. Toast them in a dry pan for 2 to 3 minutes before using in place of the pine nuts.
Can I make this dish ahead?
The asparagus is best served shortly after blanching while still crisp. If making ahead, blanch the asparagus and prepare the topping separately, then reheat the topping gently and spoon over the asparagus just before serving.
