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Ingredientes
- 1/2 c. hazelnuts (about 4 ounces)
- 2 lb asparagus
- 1 1/2 Tbsp. unsalted butter
- 1 1/2 Tbsp. sherry vinegar
Direcciones
- Preheat oven to 350 degrees. In a shallow baking pan, toast hazelnuts in middle of oven till pale golden brown, 7 to 10 min. Wrap nuts in a kitchen towel and rub to remove any loose skins (don't worry about skins which don't come off). Chop nuts. Trim asparagus. Bring a kettle of salted water to a boil and cook asparagus till crisp-tender, about 2 min. Drain asparagus in a colander and pat dry. In a large non-stick skillet, cook butter over moderately high heat till it just turns golden. Add in vinegar, asparagus and salt and pepper to taste, and saute/fry` asparagus, stirring gently, till just tender. Add in nuts and toss to combine.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 137g | |
| Recipe makes 4 servings | |
| Calories 105 | |
| Calories from Fat 73 | 70% |
| Total Fat 8.48g | 11% |
| Saturated Fat 3.08g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 3mg | 0% |
| Potassium 291mg | 8% |
| Total Carbs 5.79g | 2% |
| Dietary Fiber 3.2g | 11% |
| Sugars 2.55g | 2% |
| Protein 3.68g | 6% |
