Steamed brocolini and asparagus with candied pecans

The first—locally grown—asparagus of the season brings the fresh taste of spring to our table with a snap of stems and a pop of green in salads and starters each spring! Try this quick and easy asparagus recipe to get the best out of this moreish vegetable by teaming it with fresh beans and broccolini for simple midweek meals or as a side for the beginning of BBQ season.

For a fuller flavour to the dish, look out for freshly harvested and dried Australian pecans from locally grown crops.

TIP: Store remaining candied pecans in an airtight container for 2 weeks. Pecans can be served with cheese or over other salads.

Ingredients

1 1/2 cups (180g) pecans

2 tbsp brown sugar

1/4 tsp cayenne pepper

2 tsp honey

300g green beans

1 bunch broccolini, ends trimmed, halved

1 bunch asparagus, ends trimmed, halved

Lemon-infused olive oil, for drizzling

Merlot salt or pink Himalayan salt flakes

Method

1.

Preheat oven to 180°C. Line an oven tray with baking paper. Put pecans, sugar, cayenne and honey in baking tray and toss until pecans are coated. Roast for about 13 minutes, stirring once, until pecans have darkened and caramelised. Remove and allow to cool. Roughly chop.

2.

Cook beans, broccolini and asparagus in boiling water for 2-3 minutes or until just tender. Drain and transfer to a serving plate. Sprinkle over some of the pecans and drizzle with oil. Sprinkle with salt and serve.

(Photography Chris Warnes / Styling John Mangila)

This article originally appeared on Home Beautiful and is republished here with permission.