Hazelnut-Dressed Asparagus: Fresh and Nutty Vinaigrette Recipe

Asparagus With Hazelnut Vinaigrette Recipe

Overview

This delightful recipe for Asparagus With Hazelnut Vinaigrette combines the freshness of asparagus with the rich, nutty flavor of hazelnuts, brought together by a tangy vinaigrette. It’s a quick and easy dish, perfect for a light lunch or a side to complement any main course.

Ingredients

• 1 pound of asparagus
• 1/4 cup finely chopped shallot
• 3 tablespoons white wine vinegar
• 1 tablespoon Dijon mustard
• 7 tablespoons walnut oil
• 1/4 cup toasted hazelnuts, chopped

Instructions

1. Prepare the Asparagus:

   Related Articles

   • 
     Quick and Cheesy Microwave Eggplant Delight
   • 
     Decadent Chocolate Mud Cake
   • 
     Cheesy Shrimp Delight: Blue Chips Bread Burst 🧀🍤
   • 
     Smoky Citrus BBQ Bliss: Slow-Cooked Brisket Delight
   • Start by trimming the tough ends of the asparagus spears. You can do this by holding each spear and snapping off the woody ends where they naturally break.
   • Steam the trimmed asparagus spears for about 5 minutes until they are crisp-tender. You can use a steamer basket over boiling water or microwave them with a small amount of water in a covered dish.

2. Make the Vinaigrette:

   • In a small bowl, whisk together the finely chopped shallot, white wine vinegar, Dijon mustard, and walnut oil until well combined. This vinaigrette will have a balanced tangy and nutty flavor profile.

3. Combine and Serve:

   • Arrange the steamed asparagus on a serving platter or individual plates.
   • Drizzle the prepared hazelnut vinaigrette over the warm asparagus spears.
   • Sprinkle with chopped toasted hazelnuts for an added crunch and nutty flavor.

Nutritional Information (per serving)

• Calories: 197.6
• Total Fat: 19.5g
  • Saturated Fat: 1.8g
• Cholesterol: 0mg
• Sodium: 20.7mg
• Total Carbohydrates: 5.2g
  • Fiber: 2.1g
  • Sugar: 1.2g
• Protein: 2.9g

Recipe Notes

• Freshness Tip: Choose asparagus spears that are bright green with firm stems. Avoid ones that are limp or have wrinkled tips.
• Toasting Hazelnuts: To toast hazelnuts, spread them on a baking sheet and bake at 350°F (175°C) for about 10 minutes or until lightly browned and fragrant. Let them cool before chopping.
• Make Ahead: The vinaigrette can be made ahead of time and stored in the refrigerator. Let it come to room temperature before drizzling over the asparagus.

Serving Suggestions

Serve this Asparagus With Hazelnut Vinaigrette alongside grilled chicken, fish, or as part of a vegetarian spread. It also pairs wonderfully with pasta dishes or as a side for a springtime brunch.

This recipe not only celebrates the freshness of asparagus but also highlights the depth of flavor that toasted hazelnuts and a well-balanced vinaigrette can bring to a simple vegetable dish. Enjoy the vibrant colors and flavors of this dish that can elevate any meal with its elegance and simplicity.