Ingredients for Asparagus With Hazelnut Vinaigrette
- 1 pound asparagus
- 1 finely minced shallot
- 2 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- 1/4 cup hazelnut oil
- 1/4 cup toasted hazelnuts, roughly chopped
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How to Make Asparagus With Hazelnut Vinaigrette
- Snap off the tough ends of 1 pound asparagus spears.
- Steam asparagus for 5-7 minutes, or until crisp-tender. Do not overcook!
- While asparagus steams, prepare the vinaigrette: In a small bowl, whisk together 1 tablespoon Dijon mustard, 2 tablespoons white wine vinegar, 1/4 cup hazelnut oil, and 1 finely minced shallot.
- Toast 1/4 cup hazelnuts in a dry skillet over medium heat for 5-7 minutes, until fragrant and lightly browned. Roughly chop.
- Toss the steamed asparagus with the hazelnut vinaigrette.
- Sprinkle with toasted hazelnuts and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
5g
Fat
8g
Carbs
1g