Asparagus with Orange Dressing and Toasted Hazelnuts
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- 2 tablespoons olive oil
- 1 teaspoon fresh lemon juice
- Carbohydrate 8 g(3%)
- Fat 9 g(14%)
- Fiber 4 g(16%)
- Protein 4 g(9%)
- Saturated Fat 1 g(6%)
- Sodium 4 mg(0%)
- Calories 118
Preparation Preheat oven to 375°F. Toast hazelnuts in a small shallow baking pan until golden, 4 to 5 minutes. Trim woody ends from asparagus and, if desired, peel lower 2 inches of stems with a vegetable peeler. Cook asparagus in a large saucepan of boiling salted water until crisp-tender, about 6 minutes, and drain well in a colander. Whisk together remaining ingredients except nuts with salt and pepper to taste. Transfer hot asparagus to plates. Spoon orange dressing over top and sprinkle with nuts.
Preparation Preheat oven to 375°F. Toast hazelnuts in a small shallow baking pan until golden, 4 to 5 minutes. Trim woody ends from asparagus and, if desired, peel lower 2 inches of stems with a vegetable peeler. Cook asparagus in a large saucepan of boiling salted water until crisp-tender, about 6 minutes, and drain well in a colander. Whisk together remaining ingredients except nuts with salt and pepper to taste. Transfer hot asparagus to plates. Spoon orange dressing over top and sprinkle with nuts.
