Paleo Plan

Asparagus with Mushrooms and Hazelnuts

Makes 4 servings.

Approximate cooking time: 30 minutes

Ingredients

  • 2 Tbs red wine vinegar
  • 1/4 tsp sea salt, to taste (optional)
  • freshly ground black pepper, to taste
  • 1 pound fresh asparagus, ends trimmed
  • 2 Tbs coconut oil/lard/tallow
  • 1 lb (about 6 cups) mushrooms
  • 1/2 cup green onions, sliced
  • 2 Tbs hazelnuts, toasted and finely chopped

Instructions

  1. Add the vinegar, 1 Tbs 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 1 Tbs 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.

6 Comments

  1. jmfreeman

    So far this is good and doable-thanks!

  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 – 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!

  3. Do we split the coconut oil, so 1 Tbs for the vinegar mix and 1Tbs for sautéing the veggies?

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

  4. PKHPaleo

    Can you include the nutritional data for this dish please

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