• 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
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  • 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