Asparagus with Hazelnut Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 large shallot, minced |
2 tablespoons sherry vinegar or red-wine vinegar |
1 tablespoon dijon mustard |
1/2 teaspoon sugar |
1/3 cup extra-virgin olive oil |
1/4 cup hazelnuts, toasted, skinned and chopped |
1 hard-cooked large egg |
2 pounds asparagus, trimmed and lower 2 inches of stalks peeled |
Directions:
1. Make vinaigrette: In a bowl whisk together shallot, vinegar, mustard, sugar and salt and pepper to taste. Add oil in a stream, whisking, and whisk until 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 until crisp-tender, about 2 to 4 minutes. 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 warm or at room temperature.
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