Asparagus Salad With Hazelnut Vinaigrette Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
Main IngredientInterest Group

Ingredients

 Hazelnut oil1 Tablespoon
 Vegetable oil3⁄4 Cup (12 tbs)
 Finely chopped hazelnuts1⁄2 Cup (8 tbs), toasted
 Thin asparagus2 Pound
 Green onions4
 Raspberry vinegar2 Tablespoon
 Freshly ground black pepper To Taste
 Romaine lettuce5 (Greens To Line Plates)
 Salt To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 2523 Calories from Fat 2033

% Daily Value*

Total Fat 233 g358.2%

Saturated Fat 27 g134.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 522.1 mg21.8%

Total Carbohydrates 99 g33%

Dietary Fiber 58.3 g233.3%

Sugars 38.3 g

Protein 50 g100.1%

Vitamin A 2644.6% Vitamin C 696.4%

Calcium 81% Iron 211.4%

*Based on a 2000 Calorie diet

Directions

To Make Hazelnut Oil: At least 24 hours before using, heat vegetable oil on top of stove or in microwave until very hot.
Place nuts in a small bowl or glass jar and pour hot oil over.
Cover and steep at room temperature for 24 to 36 hours.
Pour through strainer, pressing down lightly on the nuts.
Refrigerate oil and nuts separately until ready to use.
(Nuts and oil may be refrigerated up to 2 weeks.) To Prepare Asparagus Bundles: Cut off the woody bottoms of asparagus, leaving spears about 5 inches long.
Separate into bundles of 6 to 8 thin spears each, with tips pointing in the same direction.
Cut off green onion tops where the white ends and cut green tops in half lengthwise.
(Reserve white parts for another use.) Place tops in a micro-wavesafe pie dish, add 1/4 inch water and microwave, covered, on high (100%) for 1 to 2 minutes, or until wilted.
Cool slightly.
Tie green strips of onion around asparagus bundles.
To Cook: In a large skillet, bring about 1 inch of salted water to a boil.
Add asparagus bundles and boil gently, uncovered, until just tender, about 4 minutes.
Remove bundles and run under cold water to stop the cooking.
Blot dry. (Asparagus may be refrigerated overnight on a double thickness of paper towels covered with plastic wrap.) To Make Vinaigrette: In a small bowl or jar, whisk or shake vinegar and hazelnut oil.
Season to taste with salt and pepper. (Dressing may be refrigerated for several days.) To Assemble: Shortly before serving, line salad plates with greens.
Place 1 asparagus bundle on each plate, whisk vinaigrette, and drizzle over each serving.
Sprinkle with chopped hazelnuts.
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