1 bunch organic green asparagus
1 bunch organic purple asparagus
½ red onion
1 c fresh hazelnuts
4 tbsp rice wine vinegar
¼ c extra virgin olive oil
Salt and pepper to taste
Hold asparagus on each end and bend gently until it snaps. Use the portion of asparagus above the break.
Holding the tip of the asparagus use a peeler to get long thin shavings. Thinly chop remaining pieces to add texture. Place asparagus in a large bowl.
Thinly slice red onion. To the bowl with asparagus, combine onion and hazelnuts, rice wine vinegar, olive oil, the zest of one lemon and the juice of ½ a lemon. Fold together. Allow salad to sit for a few minutes before serving to allow flavors to come together. Garnish with shaved hazelnuts. Enjoy!
Use only green asparagus if purple asparagus is not available
Walnuts or pecans can be substituted for hazelnuts.