Asparagus with Toasted Hazelnuts

How to make Asparagus with Toasted Hazelnuts Recipe

4 SERVINGS

Ingredients:
1/2 cup Hazelnuts

For the Vinaigrette:
3 tablespoons Hazelnut oil
3 tablespoons Corn oil
2 tablespoons White wine vinegar
1/4 teaspoon Salt
1/8 teaspoon Pepper
Asparagus

Method:
Preheat the oven to 350°F (175°C).

Toast the hazelnuts for 5 to 8 minutes.

Remove, rub off skins, and coarsely chop. Set aside.

Combine both oils, vinegar, salt, and pepper. Whisk well. Set aside.

Peel the asparagus and boil in salted water until just tender, 3 minutes.

Drain the asparagus. Serve warm with the vinaigrette, sprinkled with the toasted hazelnuts.