Asparagus with Mushrooms and Hazelnuts

Ingredients

• Red wine vinegar

  2 tbsp or 30g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  ⅛ tsp or 0.3g

• Asparagus

  Raw

  1 lb or 453g

• Coconut oil

  2 tbsp or 27g

• Mushrooms

  White, raw

  1 lb or 453g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  8 medium or 120g

• Hazelnuts or filberts

  Nuts

  ¼ cup, chopped or 29g

Directions

1. Bring a small pot of water to a boil.
2. Meanwhile, trim the woody ends off the asparagus. Slice the mushrooms and green onions.
3. Add the asparagus to the boiling water for a few minutes until crisp. Drain and rinse with cold water.
4. In a small bowl, whisk together the vinegar, half of the coconut oil, salt, and pepper.
5. Heat the remaining coconut oil in a pan over medium-high heat. Sauté the mushrooms until soft, then add the green onions and sauté for 1 minute more.
6. Add the asparagus and cook for another 3 minutes.
7. Remove from heat and slowly add the vinegar mixture. Top with chopped hazelnuts and serve.