09 Sep Asparagus With Hazelnut Oil Vinaigrette
1 pound fresh asparagus
|Preheat oven to 350°F|
For approximately 10 minutes, toast the hazelnuts on a baking sheet. Use a kitchen towel to rub-off or remove the nuts’ skin. Now, prepare the hazelnut oil vinaigrette: in a bowl, simply whisk all the ingredients together.
Peel the asparagus, cut 1 inch off the bottom of each stalk, and give it a quick wash. Place water and salt (to taste) in a large skillet. Bring the water to a boil, add the asparagus, and cook for 5 minutes or until the asparagus is slightly tender (do not over cook). Gently remove the asparagus with a slotted spoon and allow it to drain in a colander or on paper towels.
Arrange the asparagus on a platter and drizzle the vinaigrette over the top. Finally, sprinkle the hazelnuts and server the dish warm.
• The vinaigrette may be kept for 2 days in the refrigerator.