1. Preheat the oven to 400 degrees. Spread the nuts on a baking sheet and toast for 10 mins or until skins have loosened and the nuts are fragrant. Place them on a clean dish towel and rub vigorously to remove the skins (some will remain). Discard the skins and coarsely chop 1/3 of the nuts; leave the remainder whole. Set aside.
2. In a stockpot, heat the oil over low heat. Add the leek and cook, stirring frequently, for 7 mins or until softened. Add the garlic and cook for 1 min, stirring frequently. Add the potato and parsley, cover, and cook for 5 minutes, stirring occasionally.
3. Set aside 1 c. of the asparagus tips. Add the remaining asparagus to the saucepan along with the whole nuts, water, salt and marjoram. Bring to a boil over moderate heat, adjust the heat so that the mixture simmers gently, cover and cook for 20 minutes, or until the asparagus and potato are tender. In a food processor or blender, working in batches if necessary, whirl the mixture until pureed. Return the mixture to the saucepan, add the reserved asparagus tips, and reheat over moderate heat. Garnish with the chopped hazelnuts and green onions.
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|Serving Size: 1 Serving (822g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 21 (7%)|
|Amt Per Serving||% DV|
|Total Fat 2.3g||3 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 50422.8mg||1739 %|
|Potassium 2303.3mg||61 %|
|Total Carbohydrate 37.5g||11 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 33.8g|
|Protein 36.5g||52 %|
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Calories per serving: 309
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