it’s that time of year that asparagus is springing up all over! I love the simplicity of this recipe and the heart-healthy benefits that come along for free. I made this for some friends and they couldn’t eat it fast enough! Happy Eating!
Warning: A non-numeric value encountered in /nas/content/live/kcd2018/wp-content/themes/thevoux-wp-child/inc/templates/single/style1.php on line 291
preparation
preparation Time20 mins
cook Time
0 mins
servings
4
calories
0 per serving
ingredients
- 2 pounds asparagus, trimmed and cut into 2 inch pieces
- 1/2 red onion, sliced thinly on a mandoline
- 1 cup toasted hazelnuts, chopped
- 2 oranges, segmented and reserve leftover center
- 1 teaspoons red chili flakes
- 2 tablespoons extra virgin olive oil
- sea salt and fresh cracked black pepper
directions
Directions:
In a small bowl add red onion, orange segments, chili flake, and oil. Squeeze the juice from the remaining parts of the orange and discard. In a small saucepan, heat 2 cups of water till boiling and add the asparagus for 1 minute. Immediately submerge the asparagus into ice water to stop the cooking process. Remove and dry on a paper towel. Toss into a medium size bowl and add the toasted hazelnuts. Add in the onion and orange mixture. Toss and season. Add more oil if needed. Serve
SHOP THE POST
