Asparagus with Hazelnuts

__________________________________________________

             FOOD FUNNY
__________________________________________________

Thanks to Rosemary Zwick for sharing this:

Nutritionists claim you can reduce the calories in a dish by
substituting applesauce for the fat in the recipe. Maybe I'm picky, but
the French fries I boiled in applesauce sucked.

__________________________________________________

             TODAY'S RECIPE
__________________________________________________

I like asparagus just about any way you care to serve them, but if you
add some toasted hazelnuts and the bright citrus note of lemon, I'll
like them even more.

Asparagus with Hazelnuts

1 lb (450 g) asparagus, trimmed
2 Tbs (30 ml) butter
1/4 cup (60 ml) chopped hazelnuts
The grated zest and juice of 1 lemon
Salt and freshly ground pepper to taste

Steam or boil the asparagus until tender but still firm. Combine the
butter, hazelnuts, lemon zest and juice in a large skillet over moderate
heat and cook, stirring frequently, until the butter is lightly browned
and the hazelnuts are aromatic. Add the cooked asparagus, tossing to
coat with the butter, and season with salt and pepper.
Serves 4 to 6.
Received on Tue Mar 25 22:04:21 2008