Grilled Asparagus with Chervil and Hazelnuts Recipe
Ingredients
| Hazelnuts | 1/4 Cup (16 tbs) | |
| Asparagus | 2 Pound | |
| Extra-virgin olive oil- 2 tablespoons | ||
| Kosher salt- a good pinch, (optional) | ||
| Black pepper | 1 To taste | |
| Balsamic vinegar | 1/4 Cup (16 tbs) | |
| Chervil | 1 1/2 Cup (16 tbs) | |
Directions
GETTING READY
1. Preheat the oven to 350°F
making
2. Spread the hazelnuts on a baking sheet and bake for about 10 minutes, until lightly browned and fragrant, then transfer the nuts to another sheet to cool completely, when cool, rub them between your fingers to remove as much of the skin as possible
3. Now put the nuts in a food processor fitted with the metal blade and process until the size of short grain rice, now strain the nuts in a large mesh sieve to remove the small, dustlike particles and set aside
4. Now prepare a charcoal, wood, or gas grill or preheat the broiler, meanwhile snap the coarse lower stems from the asparagus and peel the remaining stems if they are tough or gritty
5. Place the asparagus in a large bowl and cover with the olive oil, mixing to coat evenly, the lay the asparagus on the grill and cook for about 2 minutes, until seared
6. Using tongs, turn over to finish cooking, about 2 more minutes, until hot but still crunchy, and then season to taste with salt and pepper
7. Alternatively, cook in a preheated broiler 4 to 5 inches from the heat source, turning several times, make sure they do not burn
8. Now divide the spears evenly among 4 plates and arrange them so that the tips point in the same direction
9. Spoon 1 tablespoon of the balsamic vinegar over the asparagus on each plate and
sprinkle the hazelnuts evenly over the asparagus and season with a little more pepper
SERVING
10. Top the asparagus with the chervil and serve
1. Preheat the oven to 350°F
making
2. Spread the hazelnuts on a baking sheet and bake for about 10 minutes, until lightly browned and fragrant, then transfer the nuts to another sheet to cool completely, when cool, rub them between your fingers to remove as much of the skin as possible
3. Now put the nuts in a food processor fitted with the metal blade and process until the size of short grain rice, now strain the nuts in a large mesh sieve to remove the small, dustlike particles and set aside
4. Now prepare a charcoal, wood, or gas grill or preheat the broiler, meanwhile snap the coarse lower stems from the asparagus and peel the remaining stems if they are tough or gritty
5. Place the asparagus in a large bowl and cover with the olive oil, mixing to coat evenly, the lay the asparagus on the grill and cook for about 2 minutes, until seared
6. Using tongs, turn over to finish cooking, about 2 more minutes, until hot but still crunchy, and then season to taste with salt and pepper
7. Alternatively, cook in a preheated broiler 4 to 5 inches from the heat source, turning several times, make sure they do not burn
8. Now divide the spears evenly among 4 plates and arrange them so that the tips point in the same direction
9. Spoon 1 tablespoon of the balsamic vinegar over the asparagus on each plate and
sprinkle the hazelnuts evenly over the asparagus and season with a little more pepper
SERVING
10. Top the asparagus with the chervil and serve
Chef
