Asparagus with Mushrooms and Hazelnuts


asparagus-with-mushrooms-hazelnuts
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Asparagus with Mushrooms and Hazelnuts

Servings 4

Total Time: 30 minutes

Cook Time: 30 minutes

Nutrition Information

calories 133

carbohydrate 10g

protein 7g

fat 10g

Ingredients

  • 2 tablespoon(s) red wine vinegar
  • 1/4 teaspoon(s) sea salt to taste
  • 1/8 teaspoon(s) black pepper freshly ground, to taste
  • 1 pound(s) asparagus ends trimmed
  • 2 tablespoon(s) coconut oil lard or tallow
  • 1 pound(s) mushrooms (about 6 cup for 4 servings)
  • 8 medium onion(s), green sliced
  • 2 tablespoon(s) hazelnuts toasted and finely chopped

Instructions

  1. Add the vinegar, half of the oil, salt, and pepper in a small bowl.
  2. Add the asparagus in boiling water for just a few minutes until they are crisp.
  3. Drain and pour ice water over them immediately.
  4. Heat the remaining oil in a pan on medium high heat.
  5. Add mushrooms and saute until they are soft.
  6. Add green onions, saute 1 minute.
  7. Add the asparagus, and cook another 3 mins.
  8. Remove from the heat then slowly add in the vinegar mixture.
  9. Toss the toasted hazelnuts over the top.

Comments

  1. I really don’t like mushrooms, and usually omit them from recipes, but 6 C is a substantial amount. Looking for a mushroom substitute, what would you think of 1 C olives and 2-3 C diced tomatoes? What about mild (not tart) apples? With the hazlenut factor, I might not be able to modify this recipe without it becoming something else entirely.

    1. @Laura – I think the olives and tomatoes are a great idea, although they’re both quite a bit more liquidy than mushrooms. Consider using peppers, broccoli, or some combo of all of them. Let us know how it turns out!

    1. Nikki – Thanks for pointing that out. I changed the recipe to account for that. Yes, separate the oil into two portions.

  2. Delicious! Rather than blanch the asparagus separately, I cut the stalks in half and added to the mushroom pan along with a little water. Covered the pan and let the asparagus steam, then removed lid to evaporate water. Worked great and fewer dishes.

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