Asparagus with Toasted Hazelnuts
4 SERVINGS
Ingredients:
1/2 cup Hazelnuts
For the Vinaigrette:
3 tablespoons Hazelnut oil
3 tablespoons Corn oil
2 tablespoons White wine vinegar
1/4 teaspoon Salt
1/8 teaspoon Pepper
Asparagus
Method:
Preheat the oven to 350°F (175°C).
Toast the hazelnuts for 5 to 8 minutes.
Remove, rub off skins, and coarsely chop. Set aside.
Combine both oils, vinegar, salt, and pepper. Whisk well. Set aside.
Peel the asparagus and boil in salted water until just tender, 3 minutes.
Drain the asparagus. Serve warm with the vinaigrette, sprinkled with the toasted hazelnuts.
0 comments:
Post a Comment