Asparagus And Hazelnut Salad Recipes

Steps:

• Heat oven to 350 degrees. On a rimmed baking sheet, spread pistachios in an even layer and toast for 5 minutes. Remove from oven and let cool enough to handle, then roughly chop.
• Meanwhile, fill a large skillet with 1-inch water. Place steam basket on top, cover and bring to a simmer. Steam asparagus until just tender, about 5 minutes. Drain.
• Finely chop 3 tablespoons mixed soft herbs. In a medium bowl, combine shallot, lemon juice, a pinch of salt and the pepper, and let sit for 2 minutes. Whisk in oil, then stir in pistachios, cheese and chopped herbs.
• To serve, drizzle asparagus with oil and salt to taste. Dollop with dressing, tear remaining 1/2 cup herbs on top, and sprinkle generously with more cheese. Taste and adjust salt as needed.

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.

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.

Steps:

• Thinly slice 1 bunch trimmed asparagus on the bias. Toss with 1 tablespoon each roasted hazelnut oil and sherry vinegar in a medium bowl; season with salt and pepper. Sprinkle with 1/3 cup chopped toasted hazelnuts. Drizzle with more hazelnut oil and sprinkle with flaky salt.

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.

Steps:

• Make dressing by whisking 2 parts high quality olive oil into 1 part balsamic vinegar. Add salt and pepper to taste. Trim asparagus spears to consistent length. Cook in boiling salted water until tender crisp. Place in cold water to stop cooking. Drain and cool. Roast hazelnuts in 350 deg oven until brown. Remove husks in towel if needed. Cool and coarsely chop. Place bed of greens on plates. Top with asparagus. Sprinkle on hazelnuts. Shave parmesean cheese onto salad with a vegetable peeler.. Drizzle on dressing.

Steps:

• Place asparagus in a large skillet; add 1/2 in. of water. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Rinse in cold water; drain. Refrigerate for 2-3 hours., Arrange asparagus in a shallow dish. Combine remaining ingredients; pour over asparagus. Let stand at room temperature for 1-2 hours before serving.

Steps:

• In 12-inch skillet, heat water to boiling. Add asparagus. Heat to boiling; reduce heat to medium. Cover and cook 4 to 6 minutes or until crisp-tender. Drain; set aside.
• In same skillet, melt margarine over medium-high heat. Stir in mushrooms. Cook 2 to 3 minutes, stirring frequently, until mushrooms are light brown.
• Stir asparagus, basil, salt and pepper into mushrooms until vegetables are coated with seasonings and asparagus is heated through. Sprinkle with cheese and hazelnuts.

Steps:

• Preheat oven to 325°F with rack in middle.
• Toast nuts in a small baking pan until centers are golden, 15 to 20 minutes (cut one open to test for doneness). Cool to warm, then rub off any loose skins in a kitchen towel. Coarsely chop nuts.
• Cook beans in a 6-quart pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts water) until just tender, 4 to 6 minutes. Transfer to an ice bath to stop cooking. Drain and pat dry.
• Whisk together mustard, vinegar, and sea salt in a bowl, then add olive, flaxseed, and hazelnut oils, whisking. Add beans, nuts, and onion and toss well. Season with salt and pepper.
• Do Ahead
• Beans can be cooked 1 day ahead and chilled (once cool) in a plastic bag lined with paper towels. Dressing can made and chilled up to 5 days ahead.

Steps:

• In a large saucepan, heat oil over medium heat. Add onion, garlic and pepper flakes; cook and stir until onion is softened, 4-5 minutes. Add asparagus and broth; bring to a boil. Reduce heat; simmer, covered, until asparagus is tender, 6-8 minutes. Remove from heat; cool slightly., Place nuts, basil and lemon juice in a blender. Add asparagus mixture. Process until smooth and creamy. Return to saucepan. Stir in almond milk, tamari sauce and salt. Heat through, taking care not to boil soup. If desired, top with shaved asparagus.