Asparagus With Hazelnut Butter Sauce

Course : Asparagus
Serves: 1
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2 Pounds asparagus -- washed, ends trimmed and peeled
1 teaspoon Salt
1/2 Cup butter
4 Ounces hazel nuts (filberts) -- finely chopped
2 Teaspoons tarragon wine vinegar

Preparation / Directions:

Steam the asparagus over slated water until crisp-tender and drain well. Reserve and keep warm. Melt the butter in a small saucepan and when it is hot, but not yet brown, add the chopped nuts. Cook and stir just until the nuts are light brown, about one minute. Add the vinegar; there will be a loud hissing. Stir once more and serve immediately over the warm asparagus.


Nutritional Information:

924 Calories (kcal); 93g Total Fat; (86% calories from fat); 12g Protein; 22g Carbohydrate; 248mg Cholesterol; 946mg Sodium

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