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Asparagus with Toasted Hazelnuts

Asparagus with Toasted Hazelnuts

2 1/2 oz. hazelnuts
3 tbsp. hazelnut oil
3 tbsp. corn oil
2 tbsp. white wine vinegar
1/4 tsp. salt
1/8 tsp. pepper
1 lb. asparagus
Directions: Preheat oven to 350 degrees. Toast hazelnuts for 5-8 minutes. Remove, rub off skins, and coarsely chop. Set aside. Combine both oils, vinegar, salt, and pepper. Whisk well. Set aside. Peel the asparagus and boil in salted water, until just tender, 3 minutes. Drain the asparagus. Serve warm with the vinaigrette, sprinkles with the toasted hazelnuts.
Servings: 4
Source: KC Steak Company


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