Ingredients
25 spears asparagus
1/4 cup balsamic vinegar
1/4 cup champagne vinegar
1 cup olive oil
1/2 teaspoon honey
1/2 teaspoon dijon mustard
salt and pepper to taste
3/4 cup hazelnuts, toasted and chopped
Preparation
steam asparagus or microwave place the vinegars, olive oil, honey mustard, salt and pepper in a container and shake.
add half the nuts. Drizzle over asparagus. Dust with remaining nuts.
Serve at room temperature
