- 1 pound asparagus, trimmed and sliced into 2-inch pieces
- 1 cup sliced roasted red peppers (from olive bar or jar)
- 1/2 cup roasted hazelnuts, chopped
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 2 cloves garlic, chopped
- Salt and pepper to taste
Preheat oven to 350°F.
Roast hazelnuts for about 10 minutes or until golden brown.
Cook asparagus in a sauté pan for 3-5 minutes.
Place on a platter, then top with peppers and hazelnuts.
Whisk together oil, vinegar, garlic, salt and pepper.
Drizzle over asparagus and serve.