Monday, January 23, 2012

Asparagus, Mushrooms and Hazelnut


Ingredients:
  • 2 TB Red Wine Vinegar
  • 1 TB Extra Virgin Olive Oil
  • 1/4 tsp Sea Salt
  • Fresh Ground Black Pepper
  • 1 pound fresh asparagus
  • 1 TB butter
  • 1 LB (about 6 cups) mushrooms
  • 1/2 Cup Green Onions, sliced
  • 2 TB Hazelnuts, toasted and finely chopped
 Instructions:
Combine vinegar, olive oil, salt, and pepper in a small bowl. Cook the asparagus in boiling water for just a few minutes until they are edible, but crisp. Drain and plunge directly into ice water to stop the cooking process. Drain again

Heat the butter in a pan on medium high heat. Add mushrooms and saute until they are softened and the liquid evaporates. Add green onions, saute 1 minute. Add the asparagus, and cook another 3 mins. Remove from the heat then add the vinegar mixture. Sprinkle with the toasted hazelnuts.
This would also be excellent with green beans, but those are a legume and not a vegetable so it would be less "paleo

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