Hazelnuts asparagus
10
8
4
No
Ingredients
- 454 g (1 pound) of asparagus
- 25 to 55 g (1/4 to 1/2 cup) of chopped grilled hazelnuts
- A bit of coriander
Preparation
Side-by-side mode
- Tie up asparagus into small bunches and cook it standing up in a deep casserole with salted water till it gets a little more crispy (less than 8 minutes). Make sure that asparagus tips do not soak in water, for it to steam cook.
- To prepare the vinaigrette, put in a bowl oils, lemon juice, honey, mustard, green onions, garlic, coriander, salt and pepper. Whip well.
- Drain asparagus, undo bunches and divide into four serving plates. Pour the vinaigrette over asparagus and garnish with hazelnuts and coriander. Serves right away with wheat bread.
