Asparagus and peas with hazelnuts

Dazzle at your next dinner party with this asparagus and green pea side.

• 1/3 cup (55g) whole hazelnuts
• 2 bunches asparagus, trimmed
• 200g snow peas, sliced lengthways
• 2 cups (300g) fresh peas
• 1/4 cup (60ml) hazelnut oil
• 2 tablespoons red wine vinegar

Energy 1243kJ	Fat saturated 2.00g
Fat Total 23.00g	Carbohydrate sugars 6.00g
Carbohydrate Total 10.00g	Dietary Fibre g
Protein 10.00g	Cholesterol mg
Sodium 4.04mg

All nutrition values are per serve.

1. Step 1

   Preheat oven to 180°C. Spread the hazelnuts on an oven tray. Roast in oven for 8 minutes or until toasted. Place hazelnuts on a clean tea towel and rub to remove the skins. Chop hazelnuts coarsely.

2. Step 2

   Cook the asparagus, snow peas and peas in a large saucepan of salted boiling water until bright green and tender crisp. Drain well and transfer to a large heatproof bowl.

3. Step 3

   Add oil, vinegar and half the hazelnuts. Season with salt and pepper. Gently toss to combine. Transfer to a serving plate and sprinkle with remaining hazelnuts. Serve immediately.