1/2 c. hazelnuts
For Hazelnut Oil Vinaigrette:
3 T. hazelnut oil
3 T. oil
2 T. white wine vinegar
1/4 t. salt
1/8 t. finely ground pepper
1 lb. asparagus
Salt
Preheat oven to 350F. Toast hazelnuts in oven for 10 minutes. Remove and rub off skins with dish towel and coarsely chop.
For hazelnut oil vinaigrette: Whisk together ingredients. Let stand at room temperature.
Peel asparagus and cut off 1 inch from bottom of each stalk. Bring a large saute pan of salted water to boil and add asparagus. Boil about 5 minutes or until just tender. Remove stalks carefully with slotted spoon and set them on paper towels to drain.
Set asparagus on platter and spoon vinaigrette over. Sprinkle with toasted hazelnuts; serve warm.
Advance preparation: Vinaigrette may be kept up to 2 days in refrigerator. Bring to room temperature before serving. This may also be served slightly chilled.
Serves: 4
Source: The California American Cookbook, Jeannette Ferrary and Louise Fiszer, 1985
Prepared by: Lena for the May 2001 meeting