Asparagus with Hazelnuts


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Fresh steamed asparagus are drizzled with a rich nut-oil mixture.

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

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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.

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