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Ingredientes
- For Vinaigrette
- 1 lrg Shallot, chopped
- 2 Tbsp. Sherry vinegar or possibly red-wine vinegar
- 1 Tbsp. Dijon mustard
- 1/2 tsp Sugar
- 1/3 c. Extra-virgin extra virgin olive oil
- 1/4 c. Hazelnuts, toasted, skinned and minced
- 1 x Hard-cooked large egg
- 2 lb Asparagus, trimmed and lower 2 inches of stalks peeled
Direcciones
- Make vinaigrette:In a bowl whisk together shallot, vinegar, mustard, sugar and salt and pepper to taste. Add in oil in a stream, whisking, and whisk till emulsified. Whisk in hazelnuts.
- Finely chop egg. In a deep 10- to 12-inch skillet bring 1 1/2 inches salted water to a boil and cook asparagus over high heat till crisp-tender, about 2 to 4 min. Transfer asparagus with tongs to a colander and drain.
- Transfer asparagus to a serving dish. Spoon vinaigrette over asparagus and sprinkle with egg. Serve asparagus hot or possibly at room temperature.
- Serves 6.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 612g | |
| Calories 840 | |
| Calories from Fat 714 | 85% |
| Total Fat 81.21g | 102% |
| Saturated Fat 10.76g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 184mg | 8% |
| Potassium 1094mg | 31% |
| Total Carbs 23.84g | 6% |
| Dietary Fiber 11.9g | 40% |
| Sugars 11.84g | 8% |
| Protein 13.22g | 21% |
