Asparagus And Hazelnut Salad

1. 1

   Make dressing by whisking 2 parts high quality olive oil into 1 part balsamic vinegar. Add salt and pepper to taste.

2. 2

   Trim asparagus spears to consistent length. Cook in boiling salted water until tender crisp. Place in cold water to stop cooking. Drain and cool.

3. 3

   Roast hazelnuts in 350 deg oven until brown. Remove husks in towel if needed. Cool and coarsely chop.

4. 4

   Place bed of greens on plates. Top with asparagus. Sprinkle on hazelnuts. Shave parmesean cheese onto salad with a vegetable peeler.. Drizzle on dressing.

No additional tips available.