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  • Find a Market
  • Cook & Eat
    • What’s In Season?
    • Recipes
    • Learn
    • Meet Growers
    • CSA Listings
    • Albuquerque Journal
    • Shopping Tips
  • Farm & Ranch
    • Join the NMFMA
    • Food Safety Training
    • Funding Opportunities
    • Permits & Regulations
    • Find Land
    • Selling Your Food
    • Marketing Tips
    • Community Kitchens
    • Food Sampling
  • Food Assistance
    • Double Up Food Bucks (DUFB)
    • Supplemental Nutrition Assistance Program (SNAP)
    • Women, Infant, Children Farmers’ Market Nutrition Program (WIC/Senior FMNP)
    • FreshRx (Produce Prescription Program)
  • Connect
    • Newsletter
    • Donate
    • Get Texts
    • Find A Market
  • About NMFMA
    • Contact
    • Our Work
    • Grant Recipients
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    • Employment

Asparagus with Vinaigrette, Pecans

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1

Ingredients:
¾ cup pecans
½ cup extra virgin olive oil
1 tablespoon mustard
1/8 teaspoon sea salt
Ground pepper
2 pounds asparagus

Preheat oven to 300 degrees. Place pecans on a parchment-lined cookie sheet and toast until fragrant and lightly browned. Remove from oven and set aside to cool.

To make the vinaigrette, whisk together the olive oil, mustard and salt and pepper and set aside.

To prepare the asparagus, bend each piece near the tough end until it snaps off. Discard ends and steam asparagus until it turns bright green (about 3 minutes). Remove from heat and place on a serving dish. Drizzle with vinaigrette, top with toasted pecans and serve.

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