Ingredients
Mixed greens, (Earthbound Farms Herb Mix with some of the dill picked out works well)
Whole hazelnuts
Asparagus, preferably thin, 6 spears per serving
Parmesean cheese
Olive oil
Balsamic vinegar
Preparation
Make dressing by whisking 2 parts high quality olive oil into 1 part balsamic vinegar. Add salt and pepper to taste.
Trim asparagus spears to consistent length. Cook in boiling salted water until tender crisp. Place in cold water to stop cooking. Drain and cool.
Roast hazelnuts in 350 deg oven until brown. Remove husks in towel if needed. Cool and coarsely chop.
Place bed of greens on plates. Top with asparagus. Sprinkle on hazelnuts. Shave parmesean cheese onto salad with a vegetable peeler.. Drizzle on dressing.
