Roasted Hazelnut Asparagus Recipe from: Rancho Vignola, Armstrong, BC

• 1 lb Asparagus (one bunch)
• A few pinches of salt
• 2 tsp Olive Oil
• 1 tsp Lemon juice, preferably fresh
• If using fresh lemons, we also recommend using a zester or fine grater and adding the zest from about half of your lemon.
• 1/4 cup Hazelnuts, raw or roasted, chopped*
• 1/4 cup Feta, crumbled
• 2 tbsp Hemp Seeds
• 2 tbsp Parsley, fresh, chopped**
• 1 tbsp Basil, fresh, chopped**

* This dish is also very tasty made with chopped walnuts or pine nuts if you don’t have hazelnuts.

**If you don’t have fresh herbs, you can replace them with two teaspoons of dried herbs or a herb blend tossed into the wet ingredients to coat the asparagus.

We also like making this a more substantial, higher-protein dish by increasing the amounts of hemp seeds, hazelnuts, and feta cheese.

Preheat your oven to 400º F.

Rinse your asparagus and let it dry on a towel for a few minutes. Lay the asparagus out across a baking or casserole dish so they’re almost in a single layer. Drizzle the olive oil, lemon juice, and salt over the asparagus, then toss to coat evenly. Spread the asparagus back out into an almost single layer, then sprinkle the hazelnuts, feta, hemp seeds, and fresh herbs over the top.

Place in the oven and cook for 10 – 15 minutes, or until the asparagus is cooked to your liking.

Top with fresh ground pepper when serving, if desired.

• Hemp Seeds – Raw, Hulled
• Hemp Seeds – Raw, Hulled – ORGANIC
• Hazelnuts – Raw
• Hazelnuts – Raw – ORGANIC
• Hazelnuts – Dry Roasted
• Hazelnuts – Dry Roasted – ORGANIC
• Pine Nuts – Raw – ORGANIC
• Walnuts – Raw, Halves & Pieces – ORGANIC
• Walnuts – Raw, Halves & Pieces