Asparagus with Hazelnut Vinaigrette
Appetizers • World
Description
Before serving, you can sprinkle the asparagus with finely chopped hard-boiled egg.
Ingredients
- Shallot 1 piece
- Champagne Vinegar 2 tablespoons
- Sugar ½ teaspoon
- Dijon Mustard 1 tablespoon
- Olive Oil 5 fl oz
- Chopped almonds 0 fl oz
- Asparagus 30 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
In a small bowl, combine the chopped shallot, vinegar, mustard, sugar, salt, and pepper to taste. While whisking, slowly add the olive oil. Then add the chopped nuts and mix well.
Step 2
In a pot of boiling salted water, add the asparagus and cook until tender but still slightly crisp (about 2–4 minutes). Drain and cut into medium pieces.
Step 3
Place the asparagus on a serving plate and drizzle with the vinaigrette. Serve warm or at room temperature.
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