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Roasted Asparagus with Balsamic Reduction and Hazelnuts

Recipe courtesy of : 
Chef Sara Boan, Catskill Animal Sanctuary's Compassionate Cuisine program

Description

Asparagus shines when roasted until fork-tender, and the addition of toasted hazelnuts and a drizzle of balsamic reduction takes it over the top! This side dish looks far more complicated than it actually is. Make this simple dish and prepare to knock your loved ones’ socks off. A Chef Sara Boan recipe from the Catskill Animal Sanctuary’s Compassionate Cuisine program.

Ingredients

1 bunch
Fresh Asparagus (one pound)
1 1⁄2 tablespoon
Olive Oil
3⁄4 teaspoons
Salt
 
Freshly Ground Pepper (to taste)
3 tablespoons
Balsamic Reduction (see below)
1⁄4 cup
Toasted Hazelnuts (chopped)

Summary

Yield
Servings
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