Asparagus with Hazelnut Butter

30 minutes Prep: 10 minutes Cook: 20 minutes

103 calories per serving view nutrition facts

4 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

1	pound	asparagus	cooked
1	ounce	hazelnuts (filberts)	finely ground
2	tablespoons	butter
2	teaspoons	cider vinegar
1	x	salt and black pepper	to taste

Directions

Wash asparagus under cold running water. Snap off lower end of each stalk with your fingers. Let the stalk break where it wants to, this will leave only the tender portion of the stalk. Young tender asparagus can be cooked in a steamer for 5-7 minutes, the more mature stalks for 7-10 minutes. Do not over cook asparagus, it will lose flavor and nutrients if over cooked.

At the same time, place the hazelnuts and butter in a small heavy skillet. Heat until the butter melts and mix thoroughly. Remove from heat and stir in vinegar. Season with salt and pepper to taste. Pour hazelnut butter over hot asparagus. Serve at once.

Add your comment

Categories this recipe belongs to

Vegetables

Nutrition Facts

Serving Size 127g

Amount per Serving

Calories 103 72% of calories from fat

	% Daily Value*
Total Fat 8.0g	13%
Saturated Fat 4.0g	19%
Trans Fat 0.0g
Cholesterol 15mg	5%
Sodium 43mg	2%
Total Carbohydrate 5.0g	2%
Dietary Fiber 3.0g	11%
Sugars 2.0g
Protein 3.0g	6%

Vitamin A	21%		Vitamin C	11%
Calcium	3%		Iron	15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to Recipes for Cereal

Last Recipes Viewed

Recipe Bite

About Basil

by Laurie

History - Basil is a member of the mint family, and was known as the herb of kings in ancient times. In fact, its name may have been derived from the Greek word basileus, meaning "king"....

Member Review

Clams Casino

I've cooked clams in almost every way; chowders, on the 1/2 shell, in sauces, and stuffed. This is first time I tried clams casino. Now I have an additional and extremely tasty way to enjoy these bi-valves. Thank you for the recipe!