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1 bunch of asparagus, or one large handful
1/4 cup raw hazelnuts, copped
1/4 cup crumbled fetta
1 1/2 tbsp hemp seeds
2 tbsp fresh chopped parsley
1 tbsp fresh chopped basil
2 tsp olive oil
1 tsp fresh lemon juice
Few pinches of salt
Preheat your oven to 400F.
Rinse your asparagus and let drip dry for a few minutes onto a towel. Toss them with the olive oil and lemon juice, add the remaining ingredients and toss again to combine.
Place in oven and cook for 10 – 15 minutes or until cooked though.
Rancho Vignola is fully committed to fair trade principles in order to support the farmers, growers, and processors we work with.
Any remaining inventory at the end of our Spring Clearance Sale will be donated to food banks and charitable organizations across Canada.
You’ll be contacted before we ship your order! Smaller orders during December and March will receive an email notification once your order is shipped.
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releases, seasonal recipes and more.