Asparagus with Peppers and Hazelnuts

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  • 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.

Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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