Asparagus With Hazelnut Vinaigrette Recipe
Ingredients
| Asparagus spears | 30 | |
| Balsamic vinegar | 1/4 Cup (16 tbs) | |
| Champagne vinegar | 1/4 Cup (16 tbs) | |
| Light olive oil | 1 Cup (16 tbs) | |
| Honey | 1/2 Teaspoon | |
| Dijon Mustard | 1/2 Teaspoon | |
| Ground pepper | 1 To taste | |
| 3/4 cup chopped, toasted hazelnuts | ||
| Salt | To Taste | |
Directions
Fill a skillet with about an inch of water and fit with a steamer; bring to a boil.
Trim the asparagus, peeling the spears if they are fat, and put them in the steamer.
Reduce the heat to moderate and steam 2 to 3 minutes if the spears are thin, 5 to 6 minutes if fat.
Remove the asparagus from the steamer and quickly run under cold water to stop the cooking process.
Remove to drain on paper towels.
Place the asparagus in a single layer on a serving platter.
Place the vinegars, olive oil, honey, mustard, and salt and pepper in a glass jar with a tight lid.
Add half of the hazelnuts to the jar.
Cover and shake to mix thoroughly.
Drizzle the vinaigrette over the asparagus and sprinkle with the remaining chopped nuts.
Serve at room temperature.
Trim the asparagus, peeling the spears if they are fat, and put them in the steamer.
Reduce the heat to moderate and steam 2 to 3 minutes if the spears are thin, 5 to 6 minutes if fat.
Remove the asparagus from the steamer and quickly run under cold water to stop the cooking process.
Remove to drain on paper towels.
Place the asparagus in a single layer on a serving platter.
Place the vinegars, olive oil, honey, mustard, and salt and pepper in a glass jar with a tight lid.
Add half of the hazelnuts to the jar.
Cover and shake to mix thoroughly.
Drizzle the vinaigrette over the asparagus and sprinkle with the remaining chopped nuts.
Serve at room temperature.
Chef
