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Instructions |
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Add vinegar, 1 Tbs. of the oil, salt and pepper to a small bowl.
Add the asparagus in boiling water until they are crisp. Drain and pour over with ice water.
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Heat the remaining 1 Tbs. oil in a pan on medium-high heat. Add mushrooms and sauté until they are soft.
Add green onions, sauté 1 min.
Add the asparagus and cook another 3 min.
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Remove from the heat then slowly add in the vinegar mixture.
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Toss the toasted hazelnuts over the top.
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Originally Submitted
5/17/2013
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