Asparagus With Orange Dressing And Toasted Hazelnuts
Serves: 3
Gabriella Kub
1 January 1970
Based on User reviews:
50
Spice
51
Sweetness
50
Sourness
36
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2 tbsps
Hazelnut (finely chopped)680 g
Asparagus2 tsps
Orange Juice (fresh)1 tsp
Lemon Juice (fresh)2 tbsps
Olive OilDirections:
1
Preheat oven to 375°F
2
Toast hazelnuts in a small shallow baking pan until golden, 4 to 5 minutes
3
Trim woody ends from asparagus and, if desired, peel lower 2 inches of stems with a vegetable peeler
4
Cook asparagus in a large saucepan of boiling salted water until crisp-tender, about 6 minutes, and drain well in a colander
5
Whisk together remaining ingredients except nuts with salt and pepper to taste
6
Transfer hot asparagus to plates
7
Spoon orange dressing over top and sprinkle with nuts
8
Preheat oven to 375°F
9
Toast hazelnuts in a small shallow baking pan until golden, 4 to 5 minutes
10
Trim woody ends from asparagus and, if desired, peel lower 2 inches of stems with a vegetable peeler
11
Cook asparagus in a large saucepan of boiling salted water until crisp-tender, about 6 minutes, and drain well in a colander
12
Whisk together remaining ingredients except nuts with salt and pepper to taste
13
Transfer hot asparagus to plates
14
Spoon orange dressing over top and sprinkle with nuts