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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