Oh sweet fresh asparagus! How I love eating you raw straight from the local fields. Spring and early summer are the best times in my neck of the woods for fresh and tender asparagus.

There are so many ways to use asparagus which really helps my need for variety. I also appreciate simple and healthy food. These variables led me to concoct this simple delicious recipe.

What you need

1 bunch of fresh asparagus
Juice of one lemon
1/4 c of avocado oil (or extra virgin olive oil)
2 Tbsp chopped toasted hazelnuts (Filberts)
1 Tbsp of parmesan cheese (or nutritional yeast if vegan)
Salt & pepper to taste

 

What you do

 

Leave a Reply

Your email address will not be published. Required fields are marked *