HomeOur recipesAsparagus

Hazelnuts asparagus

Author: 
Share
Asperges2
Preparation 10 min
Baking 8 min.
Portions 4
Freezing No
Ingredients
Preparation

Ingredients

  • 450 g (1 pound) of asparagus
  • 25 to 55 g (1/4 to 1/2 cup) of chopped grilled hazelnuts
  • A bit of coriander
  • Vinaigrette:
  • 30 ml (2 tablespoons) of hazelnuts oil
  • 15 ml (1 tablespoon) of olive oil
  • 15 ml (1 tablespoon) of lemon juice
  • 15 ml (1 tablespoon) of honey
  • 5 ml (1 teaspoon) of Dijon mustard
  • 2 finely chopped green onions
  • 1 crushed garlic clove
  • 15 ml (1 tablespoon) of fresh sliced coriander
  • Sea salt
  • Pepper
LeeksFind our bag in yourlocal grocery store

This week's specials

Preparation

  • Tie up asparagus in small package and cook it standing up in a deep casserole with salted water till it gets a little more crispy (less than 8 minutes). Make sure that asparagus tips do not soak in water, for it to steam cook.
  • To prepare the vinaigrette, put in a bowl oils, lemon juice, honey, mustard, green onions, garlic, coriander, salt and pepper. Whip well.
  • Drain asparagus, undo package and divide in four serving plates. Pour the vinaigrette over asparagus and garnish with hazelnuts and coriander. Serves right away with wheat bread.

Chef's notes

Other tasty recipes