Paleo Plan

Asparagus with Mushrooms and Hazelnuts

Ingredients

  • 2 TB Red Wine Vinegar
  • 1/4 tsp Sea Salt
  • Fresh Ground Black Pepper
  • 1 pound fresh asparagus
  • 2 TB coconut oil/lard/tallow
  • 1 LB (about 6 cups) mushrooms
  • 1/2 Cup Green Onions, sliced
  • 2 TB Hazelnuts, toasted and finely chopped

Instructions

  1. Add the vinegar, olive 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 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.

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3 Comments

  1. So far this is good and doable-thanks!

    jmfreeman

  2. 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.

    Laura

  3. @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!

    Neely

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