Autumn Harvest Walnut and Asparagus Medley
Enjoy the flavors of fall with this delectable side dish featuring tender asparagus and crunchy walnuts. The earthy nuttiness pairs perfectly with the sweetness of apple and succulent duck. Savory and satisfying, this dish is a delightful addition to any autumn feast.
ingredients
- 1 bunch asparagus, ends trimmed
- 1 tablespoon olive oil
- 1 cup walnuts, roughly chopped
- 1 medium apple, thinly sliced
- 2 duck breasts, skin on
- Salt and pepper, to taste
steps
- 1.
Preheat the oven to 400°F (200°C).
- 2.
Arrange the asparagus spears on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 12-15 minutes until tender and slightly crispy.
- 3.
In a small skillet, toast the walnuts over medium heat until golden brown and fragrant, stirring occasionally to prevent burning. Remove from heat and set aside.
- 4.
In a separate skillet, place the duck breasts skin side down and cook over medium heat for 10 minutes until the skin is crispy and golden. Flip the breasts and continue cooking for another 4-5 minutes, or until desired doneness. Remove from heat and let them rest for a few minutes before slicing.
- 5.
Slice the roasted asparagus into bite-sized pieces and place in a serving dish. Add the apple slices and toasted walnuts.
- 6.
Thinly slice the duck breasts and arrange atop the asparagus, apple, and walnuts.
- 7.
Season with salt and pepper to taste.
- 8.
Serve warm and enjoy the delightful combination of flavors.