Hazelnuts asparagus

Name: Hazelnuts asparagus
Cook time: 8 min
Total time: 10 min
Yield: 4
Cuisine: Appetizers
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

Author: Les Cultures de chez nous

Preparation	10
Baking	8
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

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Preparation

Tie up asparagus into small bunches 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 bunches and divide into four serving plates. Pour the vinaigrette over asparagus and garnish with hazelnuts and coriander. Serves right away with wheat bread.

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Hazelnuts asparagus

Ingredients

This week's specials

Preparation

Chef's notes

Was it good?

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