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Asparagus with Hazelnuts & Dried Cherries
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Description
When the spears of asparagus are as tender as they are in the spring, the best rule to follow is to keep it simple. In this recipe, the tender spears are lightly steamed, then dressed with toasted hazelnuts, sweet dried cherries and a vinaigrette.
Ingredients
- 1 pound Fresh Asparagus - Trimmed
- 2 Tablespoons White Wine Vinegar
- 1 teaspoon Dijon Mustard
- ¼ teaspoons Kosher Salt
- ¼ teaspoons Freshly Ground Black Pepper
- 5 Tablespoons Hazelnut Oil (olive Oil Can Be Used)
- 3 Tablespoons Chopped Hazelnuts, Toasted
- 3 Tablespoons Dried Cherries
Preparation
Fill a large saucepan with one inch of water. Set a steamer basket over the water, making certain that the basket does not touch the water. Place asparagus in the basket, cover saucepan and bring the water to a simmer. Steam the asparagus until tender-crisp, about 3 minutes.
Immediately plunge the asparagus into a large bowl of very cold water. This will stop the asparagus from cooking and will help to retain the bright green color.
In a small bowl, whisk together white wine vinegar, Dijon mustard, salt and pepper. While whisking constantly, slowly pour in hazelnut (or olive) oil.
Place the asparagus on a serving platter and top with hazelnuts, dried cherries and vinaigrette (use desired amount). Serve.
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