1 lb fresh asparagus
⅓ cup hazelnuts, chopped
¼ cup olive oil
1 tsp balsamic vinegar
salt
pepper , to taste
Snap off tough ends of asparagus and steam until crisp-tender, for about 6 minutes.
Cook chopped hazelnuts in olive oil over low heat until golden brown.
Stir in balsamic vinegar.
Arrange steamed asparagus on a serving plate and drizzle hazel nut-olive oil mixture over asparagus.
Serve.
Sugar: 3g
:
Calcium: 39mg
Calories: 206kcal
Carbohydrates: 6g
Fat: 20g
Fiber: 3g
Iron: 3mg
Potassium: 297mg
Protein: 4g
Saturated Fat: 2g
Sodium: 3mg
Vitamin A: 857IU
Vitamin C: 7mg
