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Asparagus with Cranberry Honey Vinaigrette - festive thanksgiving side dish that combines cranberry sauce with honey vinaigrette and asparagus. Delicious alternative to green beans | @littlebroken

Asparagus with Cranberry Honey Vinaigrette


  • 1 lb. fresh asparagus
  • 1/4 cup toasted walnuts, roughly chopped
  • extra-virgin olive oil, optional
  • squeeze of fresh lemon juice
  • salt and fresh ground black pepper

Cranberry Honey Vinaigrette

  • 1/2 cup extra-virgin olive oil
  • 1 Tbsp. red wine vinegar
  • 2 tsp. Dijon mustard
  • 1 1/2 Tbsp. honey
  • 1/2 tsp. lemon juice
  • 1/4 cup cranberry sauce
  • salt and fresh ground black pepper


  1. Cut or break the woody ends off the asparagus. Bring a large pot of water to a boil; add the asparagus and cook for 2 minutes or just until crisp tender.
  2. Quickly drain the water and remove the asparagus to a serving platter. Drizzle lightly with olive oil (optional). Season lightly with salt and fresh black pepper.

Cranberry and Honey Vinaigrette

  1. In a small bowl, whisk olive oil, vinegar, mustard, honey, and lemon juice. Add cranberry sauce and season with salt and pepper to taste.
  2. Spoon the vinaigrette over the cooked asparagus. Sprinkle with toasted walnuts and light squeeze of fresh lemon juice. Serve immediately.


Vinaigrette can be prepared and stored, covered, up to 3 days in the refrigerator. Bring to room temperature and give it a good whisk before using.