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Saturday, October 24, 2009

Asparagus with Mushrooms and Hazelnuts

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

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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