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Receta Asparagus With Hazelnut Vinaigrette
by Global Cookbook

Asparagus With Hazelnut Vinaigrette
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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

  1. 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.
  2. 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.
  3. Transfer asparagus to a serving dish. Spoon vinaigrette over asparagus and sprinkle with egg. Serve asparagus hot or possibly at room temperature.
  4. Serves 6.