Recipes

Recipe: Asparagus with Orange Dressing & Toasted Hazelnuts

Doctors and environmentalists are always telling us about the benefits of eating seasonal.

Now that the season is no longer winter, that goal has become a lot more palatable.

Spring at our house means lots and lots of asparagus. We pickle asparagus. We toss it with soy sauce and sesame oil and broil it. We steam it lightly and eat it on the side with just about everything during this time of year when you can buy young, thing stalks at both the grocery store and the weekend market.

Tonight, throw some chicken on the barbie (for a quick marinade, bathe them in lemon juice, fresh-clipped thyme and a little salt and pepper). Then make this recipe from whatscookingamerica.net for a truly spectacular spring weekday meal.

Yield: 4 servings

2 tablespoons finely chopped hazelnuts

1 1/2 to 2 pounds asparagus stalks, washed and trimmed

1/4 teaspoon freshly grated orange zest

2 teaspoons fresh orange juice

1 teaspoon fresh lemon juice

2 tablespoons extra-virgin olive oil

Coarse kosher salt

Coarsely ground black pepper

Preheat oven to 375°F. Toast hazelnuts in a small shallow baking pan until golden, 4 to 5 minutes.

Cook asparagus in a large frying pan of boiling salted water until crisp-tender, about 3 to 4 minutes, and drain well in a colander. Transfer hot asparagus to serving platter or individual serving plates.

In a small bowl, whisk together orange zest, orange juice, lemon juice, olive oil, salt and pepper to taste. Spoon orange dressing over top or asparagus and sprinkle with nuts.

Preheat oven to 375°F. Toast hazelnuts in a small shallow baking pan until golden, 4 to 5 minutes.

Cook asparagus in a large frying pan of boiling salted water until crisp-tender, about 3 to 4 minutes, and drain well in a colander. Transfer hot asparagus to serving platter or individual serving plates.

In a small bowl, whisk together orange zest, orange juice, lemon juice, olive oil, salt and pepper to taste. Spoon orange dressing over top or asparagus and sprinkle with nuts.

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