Asparagus Salad With Hazelnuts Recipes

ASPARAGUS RECIPE: ASPARAGUS AND HAZELNUT SALAD WITH CREAMY DRESSING

Steps:

• 1. Peel the lemon with a small knife, taking care to remove all of the white pith. 2. Remove any pips and finely chop the flesh. Place in a food processor and add 3 tbsp of oil, the anchovy fillets, garlic and chilli. Process until well combined. 3. Keeping the motor running, gradually add the milk, about ½ tbsp at a time. (If you add the milk too quickly, the dressing may split.) 4. When all the milk is incorporated, add about 1-2 tsp of warm water so the dressing is of pouring consistency. 5. Bring a saucepan of salted water to the boil. Blanch the asparagus until just tender, about 2-3 minutes. Drain and refresh in iced water. Drain again. 6. Dress the asparagus with remaining olive oil and season to taste. 7. Place some of the anchovy dressing on a large share plate, pile the asparagus on top, then top with watercress. Spoon over the remaining dressing and scatter over the hazelnuts. Suggestion: Serve with Neil's beef chuck and pea pot pies

ASPARAGUS WITH GOAT CHEESE AND HAZELNUTS

Steps:

• In a medium bowl, whisk together the oil, mustard, vinegar and 1/4 teaspoon salt until smooth and emulsified.
• Meanwhile, bring a large pot of water to a boil over high heat. Sprinkle generously with salt. Add the asparagus to the water and, depending on the size of the asparagus, blanch for 3 to 5 minutes. It should still have some bite left to it. Add the warm asparagus to the dressing and toss well to coat.
• Fan the asparagus out on a platter and sprinkle with the mizuna. Scatter the hazelnuts and goat cheese on top and drizzle with any dressing that may remain in the bowl.

ASPARAGUS, HAZELNUT AND MINT SALAD WITH LEMON VINAIGRETTE

Steps:

• For vinaigrette: Whisk together zest and juice of 1 lemon, 1 Tbsp rice wine vinegar, 1 tsp Dijon mustard, 1 tsp maple syrup, ¼ tsp fine sea salt and ¼ tsp pepper. Slowly add ¼ cup extra-virgin olive oil, whisking constantly. Bring a large saucepan of salted water to a boil; place a large bowl of ice water next to stovetop. Cook 1 lb asparagus, ends trimmed, tips intact and spears cut into 1-inch pieces, 2-4 minutes or just until crisp-tender. (Visit Parade.com/skills to learn how to prep asparagus.) With a slotted spoon, transfer to the ice water. When cool to the touch, drain well and spread on a towel to absorb any remaining water. Combine asparagus and 3 cups cooked white quinoa in a large bowl. Toss with enough vinaigrette to coat all of the ingredients, about ¼ cup. Add ⅓ cup toasted cashews or hazelnuts, coarsely chopped, ⅓ cup thinly sliced scallions, ¼ cup packed fresh mint leaves, finely sliced, and ¼ tsp each salt and freshly ground pepper; toss again. Add more salt, pepper and/or vinaigrette to taste. Serve warm or at room temperature.

WARM SALAD OF ASPARAGUS, BACON, DUCK EGG & HAZELNUTS

Steps:

• Heat grill to High and cook the bacon for 5 mins until crisp, then snip with scissors into pieces. Set aside. Cook the eggs in boiling water for 8 mins (5 mins for hen's eggs), drain and plunge into ice water, to cool as quickly as possible.
• Make the dressing: whisk all ingredients together with seasoning. Prepare the asparagus by snapping off the base of each spear - it'll break at the tender point.
• Just before serving, put the nuts and bacon into a warm oven. Halve the eggs and season. Bring a pan of salted water to the boil; cook the asparagus for about 5 mins, until just tender. Drain, then divide between plates. Add egg halves, sprinkle with nuts and bacon, then drizzle with dressing in a zigzag pattern.

ASPARAGUS WITH HAZELNUTS AND TARRAGON VINAIGRETTE

Steps:

• Pour water into large pot to depth of 1 inch and bring to boil. Place asparagus on steamer rack set over water in pot. Cover pot and steam until asparagus is crisp-tender, about 4 minutes. Transfer asparagus to bowl of ice water and cool. Drain. Place asparagus on paper towels. (Can be prepared 6 hours ahead. Cover and refrigerate.)
• Combine shallots, vinegar, tarragon and mustard in bowl. Gradually whisk in oil. Season to taste with salt and pepper.
• Place baby lettuces on large platter. Arrange asparagus atop lettuces. Drizzle with vinaigrette. Sprinkle with hazelnuts.

ASPARAGUS WITH HAZELNUT VINAIGRETTE

Steps:

• 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.
• 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.
• Transfer asparagus to a serving dish. Spoon vinaigrette over asparagus and sprinkle with egg. Serve asparagus warm or at room temperature.