Asparagus is fun to cook. You can steam it, boil it, grill it or roast it. For this recipe, roast medium-size asparagus spears that have been peeled and trimmed. You can’t beat the rich, slightly caramelized flavor of roasted asparagus.
For a French accent, these bright green stalks are dressed with a hazelnut oil vinaigrette and garnished with toasted hazelnuts. The rich, flavored hazelnut oil has a distinctive flavor. It is used mainly as a condiment or in salad dressing because it has a strong flavor. Pair it with a lighter olive or vegetable oil to mellow the taste. Remember to store the hazelnut oil in the refrigerator and use it within 4 months.
If you can’t find hazelnuts or the oil, try a simple citrus or red pepper vinaigrette instead. Serve this dish warm as a first course or as a side dish with a grilled entree. Or you could double the recipe and serve it chilled or at room temperature. Try it either way when you feel like a fresh take on asparagus
Roasted asparagus with hazelnut oil vinaigrette
Prep: 20 minutes
Cook: 22 minutes
Makes: 4 servings
Vinaigrette:
3 tablespoons each: hazelnut oil, olive oil
2 tablespoons white wine vinegar
1/4 teaspoon salt
1/8 teaspoon finely ground pepper
Asparagus:
1/2 cup hazelnuts
1 1/2 pounds asparagus, peeled, trimmed
1 tablespoon olive oil
1. Heat oven to 350 degrees. For vinaigrette, whisk together ingredients in small bowl; set aside. Place hazelnuts on a baking sheet; toast in oven 10 minutes. Cool briefly; rub off skins with a dish towel. Chop.
2. Increase oven to 450 degrees. Place the spears on the sheet; sprinkle with oil. Toss. Roast until tender, 10-12 minutes.
3. Place the asparagus on a platter; spoon vinaigrette over. Sprinkle with toasted hazelnuts. Serve warm or at room temperature.
Nutrition information
Per serving: 335 calories, 83% of calories from fat, 33 g fat, 3 g saturated fat, 0 mg cholesterol, 9 g carbohydrates, 6 g protein, 168 mg sodium, 5 g fiber
