• 1 lb. fresh asparagus
• 1/3 C. chopped hazelnuts
• 1/4 C. olive oil
• 1 tsp. balsamic vinegar
• salt and pepper to taste

Snap off tough ends of asparagus and steam until crisp-tender - about 6 minutes. Cook chopped hazelnuts in olive oil over low heat until golden brown. Stir in balsamic vinegar. Arrange steamed asparagus on a serving plate and drizzle hazel nut-olive oil mixture over asparagus. Serve.

Serves 4.