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, about 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.
Serve on a platter with the cranberries and nuts spooned over the top of the asparagus.
Originally Submitted
4/5/2017
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