Receta Asparagus with Hazelnuts & Dried Cherries Recipe
Despite the fact that it snowed just yesterday, subtle signs of spring are revealing themselves. Crocuses in our front garden bed, birds flocking to the feeders and asparagus popping up in every store surely mean that winter is releasing its hold. However, the most telling sign that spring is on its way is when my boys elbow each other the way in a race to get outside for playtime. Burning off energy by shooting hoops and swinging is far more productive than stair-sledding and driving Mum and Dad completely nuts.
While the boys are happily running and scootering around the neighborhood like wild banshees (they run off whooping loudly when we call them this), I am in the kitchen, reveling in the fact that my most difficult dinner decision is whether to steam or grill the fresh asparagus. Really, when the spears of asparagus are as tender as they are in the spring, the best rule to follow is to keep it simple. In this recipe, the tender spears are lightly steamed, then dressed with toasted hazelnuts, sweet dried cherries and a vinaigrette. Welcome, spring.
The recipe:
Fill a large saucepan with one inch of water. Set a steamer basket over the water, making certain that the basket does not touch the water. Place asparagus in the basket, cover saucepan and bring the water to a simmer. Steam the asparagus until the tender-crisp, about 3 minutes.
Plunge the asparagus into a large bowl of very cold water. This will stop the asparagus from cooking and will help to retain the bright green color.
In a small bowl, whisk together white wine vinegar, Dijon mustard, salt and pepper. While whisking constantly, slowly pour in hazelnut (or olive) oil.
Place the asparagus on a serving platter and top with hazelnuts, dried cherries and vinaigrette (use desired amount). Serve.
- Other asparagus recipes:
- Cookin’ Canuck’s Smoky Grilled Asparagus
- Cookin’ Canuck’s Shrimp, Sun-Dried Tomatoes & Asparagus Bucatini
- Kalyn’s Kitchen’s Roasted Asparagus with Garlic
- Two Peas and Their Pod’s Roasted Asparagus Risotto
- Three Many Cooks’ Grilled Prosciutto-Wrapped Asparagus
- Asparagus with Hazelnuts & Dried Cherries
- 1 lb. fresh asparagus, trimmed
- 2 tbsp white wine vinegar
- 1 tsp Dijon mustard
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 5 tbsp hazelnut oil (olive oil can also be used)
- 3 tbsp chopped hazelnuts, toasted
- 3 tbsp dried cherries
Fill a large saucepan with one inch of water. Set a steamer basket over the water, making certain that the basket does not touch the water. Place asparagus in the basket, cover saucepan and bring the water to a simmer. Steam the asparagus until the tender-crisp, about 3 minutes.
Plunge the asparagus into a large bowl of very cold water. This will stop the asparagus from cooking and will help to retain the bright green color.
In a small bowl, whisk together white wine vinegar, Dijon mustard, salt and pepper. While whisking constantly, slowly pour in hazelnut (or olive) oil.
Place the asparagus on a serving platter and top with hazelnuts, dried cherries and vinaigrette (use desired amount). Serve.
Serves 4.
asparagus,
dried cherries,
hazelnut,
healthy,
steamed,
vegetable,
vinaigrette