Ingredients
- 1-1/2 pounds asparagus spears trimmed
- 1 cup olive oil
- 1/4 cup cider vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon honey
- 1/2 teaspoon brown mustard
- 1/4 teaspoon ground black pepper
- 3/4 cup blanched hazelnuts toasted and finely chopped
Description
This Is My Friend Dana's Recipe. She Served This At Her Last Dinner Party And We All Went Nuts Over It (no Pun Intended). Enjoy
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