close mobile menu
close cart

{{recipe.flyout}}
Cloud Zoom small image
cooking
4
Servings
20
min
Prep Time
8
min
Cook Time
ingredients

  • 2 1/2 oz. hazelnuts
  • 3 tbsp. hazelnut oil
  • 3 tbsp. corn oil
  • 2 tbsp. white wine vinegar
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • 1 lb. asparagus
  • Source Customer Submission

Details

Preheat oven to 350 degrees. Toast hazelnuts for 5-8 minutes. Remove, rub off skins, and coarsely chop. Set aside. Combine both oils, vinegar, salt, and pepper. Whisk well. Set aside. Peel the asparagus and boil in salted water, until just tender, 3 minutes. Drain the asparagus. Serve warm with the vinaigrette, sprinkles with the toasted hazelnuts.