Easy Asparagus with Chestnuts Recipe
Tender crisp asparagus, sweet, buttery, and soft chestnuts sauteed in a herb spicy sauce mixture make it hard to stop eating this easy-to-make dish. A delicious side dish to enjoy when asparagus is in season and as long as you can find store-bought roasted chestnuts.
Asparagus is a fibrous vegetable that contains plenty of minerals, vitamins A, C, and folic acid. It is easy to cook and goes well with meat, chicken, and pasta dishes.
Fresh Chestnuts are usually available during the Fall and Winter seasons. These wonderful nuts are delicious when fresh. When cooked, peeling the skin off can be a challenge at times. Packaged Chestnuts are readily available in several supermarkets. Chestnuts have many health benefits and are a good source of antioxidants. They are creamy and buttery and go well with roasted or sauteed vegetables.
Most recipes created when you shop in your pantry or refrigerator always taste great because you take the time to play around with flavors. This recipe is easy enough to make because you can substitute the seasonings and condiments according to your tastebuds.
The ingredients you will need for the recipe
- Extra-virgin olive oil: try not to substitute the oil as the taste of the chestnut will not be the same.
- Shallots: a great substitute is a red onion.
- Noubess Hot and Spicy Sauce: find this at noubess.com. This sauce is a mixture of chili peppers, herbs, and spices. It has a unique taste and flavor.
- Asparagus: cut them about 1 – 2 inches to they can easily cook and are easy to mix with the seasoning.
- Herbes de Provence: a great herb mixture for fresh vegetables. You can substitute it with Italian Seasoning.
- Roasted chestnuts: buy store-bought; they are easier to find, and no preparation is needed.
- Salt to taste
Instructions to make the recipe
- Heat oil in a heavy large skillet over medium-high heat.
- Add shallots and Hot Sauce and cook for 1 – 2 minutes.
- Add asparagus in a single layer; using tongs or a spatula, toss to coat.
- Add herbes de Provence, and toss to mix all the ingredients. Sauté, often turning, until crisp-tender and beginning to brown in spots, about 8 minutes. Add very little water if necessary. Cover and lower heat if they need to cook longer.
- Add roasted chestnuts and sprinkle salt, stir, and serve.
Notes and Tips
- The chestnuts are not easily substituted with other nuts because of their butty and sweet taste. Most nuts tend to be crunchy and not buttery. For the asparagus to be palatable, you need the texture of the chestnuts. Only two nuts may be good substitutes: roasted walnuts and roasted cashews. It would be best to cook them a bit longer with asparagus so they can soften, but timing will be an issue. You would not want the asparagus to overcook, so cook the ingredients on low to medium heat.
- Chestnuts go well with red meat and salads.
- Prepare all the ingredients in advance, as the asparagus will cook fast.
- There’s no need to balance the asparagus; cut the stalk small enough, about 1 inch or two, so the pieces can cook evenly.
- Make the dish with other seasonings, such as Italian seasoning, Beau Monde, and a mixture of fine herbs.
- No major preparation for the chestnuts; remove them from the packaging and add them to the pan.
- Enjoy this dish with roasted or grilled meat or poultry.
- This is a great side dish to serve during Thanksgiving or Christmas dinner.
- Always add the store-bought roasted chestnuts last because they are already cooked. Adding the nuts last will add the creaminess the dish needs.
Conclusion
Asparagus and chestnuts go perfectly well together in this dish. If you have all the ingredients, you can prepare this recipe quickly. It is the perfect balance of flavor and the perfect dose of healthy vitamins.
Make this dish for the holidays to impress your guests. Add other crunchy vegetables for a bountiful dish. This Easy Asparagus with Roasted Chestnuts Recipe is made with just a few simple ingredients and makes a perfectly delicious side dish for any meal! Make it today!
Easy Asparagus with Roasted Chestnuts Recipe
Equipment
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 shallots large size and sliced
- ½ teaspoon Noubess Hot Sauce
- 1 1/4 pounds asparagus spears trimmed
- 1 tablespoon Herbes de Provence
- 8 oz or 1 cup roasted chestnuts
- Salt to taste
Instructions
- Heat oil in a heavy large skillet over medium-high heat.
- Add shallots and Hot Sauce and cook for 1 – 2 minutes.
- Add asparagus in a single layer; using tongs or a spatula, toss to coat.
- Add herbes de Provence, and toss to mix all the ingredients. Sauté, often turning, until crisp-tender and beginning to brown in spots, about 8 minutes. Add very little water if necessary. Cover and lower heat if they need to cook longer.
- Add roasted chestnuts and sprinkle salt, stir, and serve.
Video
Notes
- The chestnuts are not easily substituted with other nuts because of their butty and sweet taste. Most nuts tend to be crunchy and not buttery. For the asparagus to be palatable, you need the texture of the chestnuts. Only two nuts may be good substitutes: roasted walnuts and roasted cashews. It would be best to cook them a bit longer with asparagus so they can soften, but timing will be an issue. You would not want the asparagus to overcook, so cook the ingredients on low to medium heat.
- Chestnuts go well with red meat and salads.
- Prepare all the ingredients in advance, as the asparagus will cook fast.
- There’s no need to balance the asparagus; cut the stalk small enough, about 1 inch or two, so the pieces can cook evenly.
- Make the dish with other seasonings, such as Italian seasoning, Beau Monde, and a mixture of fine herbs.
- No major preparation for the chestnuts; remove them from the packaging and add them to the pan.
- Enjoy this dish with roasted or grilled meat or poultry.
- This is a great side dish to serve during Thanksgiving or Christmas dinner.
- Always add the store-bought roasted chestnuts last because they are already cooked. Adding the nuts last will add the creaminess the dish needs.
Nutrition
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
Corn Allergy:
Always choose ingredients without corn or corn derivatives.
Originally published October 30, 2017. Updated
