Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Asparagus Salad with Hazelnuts
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- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 4 to 6 servings
Directions
- Thinly slice 1 bunch trimmed asparagus on the bias. Toss with 1 tablespoon each roasted hazelnut oil and sherry vinegar in a medium bowl; season with salt and pepper. Sprinkle with 1/3 cup chopped toasted hazelnuts. Drizzle with more hazelnut oil and sprinkle with flaky salt.
