Asparagus Salad with Hazelnuts

  in Gluten-Free, Recipes, Salads, Vegetarian

1 bunch of asparagus, trimmed
handful of mint, chopped
1/4 cup hazelnuts
3 tablespoons olive oil 
3 tablespoons lemon juice
2 tablespoons red wine vinegar
1 tablespoon honey
salt, to taste
optional: Parmesan/pecorino

  1. First, prep the hazelnuts: scatter the nuts on a baking pan and roast at 350°F for about 5 minutes until the skins start to crack. Let them cool before removing the skin. Chop coarsely and set aside.
  2. Using a vegetable peeler, shave the asparagus stalks lengthwise into long thin shavings. Place in a bowl with the chopped mint.
  3. Whisk the dressing ingredients together in a small bowl. Season with salt. Add to the asparagus and toss to coat. Divide among 4 serving bowls; sprinkle with the hazelnuts and cheese. Enjoy!