Asparagus with Mushrooms and Hazelnuts

Ingredients

• Red wine vinegar

  2 tbsp or 30g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  ⅛ tsp or 0.3g

• Asparagus

  Raw

  1 lb or 453g

• Coconut oil

  2 tbsp or 27g

• Mushrooms

  White, raw

  1 lb or 453g

• Onions

  Young green, tops only

  8 stalk or 96g

• Hazelnuts or filberts

  Nuts, dry roasted, without salt added

  1 oz or 28g

Directions

1. Bring a small pot of water to a boil.
2. In the meantime, trim woody ends off of asparagus. Slice mushrooms and onions.
3. Add the asparagus in boiling water for just a few minutes until they are crisp. Drain and run cold water over them immediately.
4. Add the vinegar, half of the oil, salt, and pepper in a small bowl. Whisk to combine.
5. Heat the remaining oil in a pan on medium-high heat. Add mushrooms and saute until they are soft. Add green onions and saute 1 minute more. Add the asparagus, and cook another 3 mins.
6. Remove from the heat then slowly add in the vinegar mixture. Top with chopped hazelnuts and serve.

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