Asparagus with Quince Jam and Walnuts

Makes 4 servings


  • 2 lbs asparagus spears, washed and trimmed
  • 2 tsp fresh ginger, grated
  • 2 Tbsp quince jam
  • 2 Tbsp extra-virgin olive oil
  • 1 tsp lemon juice
  • 3 Tbsp walnuts, chopped
  • Salt and freshly ground black pepper, to taste


  1. Prepare a steamer with boiling water. Add asparagus, cover, and steam until tender
    crisp, about 3-5 minutes. Transfer hot asparagus to a serving plate.
  2. In a small bowl, whisk together ginger, quince jam, olive oil, lemon juice, and salt and pepper. Pour over asparagus. Sprinkle with chopped walnuts.


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