Stir fry Asparagus and broccoli with hazelnuts

Ingredients:

• 1 Tbsp extra-virgin olive oil, divided (plus more to finish)
• 1/4 cup (70 gr.) capers, rinsed, drained, and patted dry with paper towel
• 2 cloves garlic, peeled but kept whole
• 1 medium head of broccoli
• 1 (250 gr.) bunch asparagus
• Salt & pepper to taste
• Zest + juice of 1 lemon
• 1/2 cup (70 gr) toasted hazelnuts, roughly chopped
• 1 tbsp ghee

Method:

• Prep broccoli and asparagus. Cut broccoli head into small florets and tender stem into thin half moon slices. Snap woody ends away from asparagus. Slice asparagus on a diagonal into 1" (2.5 cm) pieces.
• Add half the ghee and half the olive oil to a large saute pan over medium to medium-high heat. Add capers and whole garlic cloves to pan. Cook, stirring occasionally, for five minutes. Remove capers to a small bowl and set aside. Leave garlic in the pan.
• Add remaining half of ghee and olive oil to garlic in pan. Stir in chopped broccoli and asparagus and a generous pinch of salt and black pepper. Cook 10-15 over medium to medium-high heat, tossing occasionally, until crisp tender, bright green and caramelized around the edges and garlic is soft and lightly golden in color.
• Finely dice garlic and transfer to a medium serving bowl with cooked greens and fried capers. Add zest and juice of lemon, another drizzle of olive oil, and toasted hazelnuts. Season with another pinch of salt and pepper, to taste. Toss to combine and serve warm.