Today is the first show I am doing with KOMO radio station in Seattle. It will air live today at 4:14 pm pacific time and then will be repeated at 6:15. Lisa Brooks, Eric Slocum will be dishing it up with me today about the first of the season asparagus.
I hope you enjoy my recipe for simple Warm Asparagus with Orange Balsamic Vinaigrette & Hazelnuts. It is quick, easy and d’lish! Also if you look in past blog recipe archives you will find a recipe for Asparagus, Boursin and Shrimp Brunch Scramble which would be so tasty for a weekend brunch. Enjoy!
Warm Asparagus With Orange Balsamic Vinaigrette & Hazelnuts
Whatever your cooking method, just plunging asparagus into boiling water, steaming, or grilling, be sure to cook it only until just tender.
Makes about 4 servings
1 1/2 pounds fresh asparagus
1/2 teaspoon grated orange zest
Juice of one-half orange
1 1/2 teaspoons balsamic vinegar
1 tablespoon extra virgin olive oil
1/4 teaspoon Dijon mustard (optional)
1/4 – 1/2 teaspoon kosher salt
1/8 teaspoon crushed red pepper flakes
3 tablespoons shredded, high quality Parmesan cheese
3 tablespoons chopped hazelnuts, lightly toasted
Wash asparagus and drain well. Snap off tough bottom ends and use in soup or compost. Grill, boil or steam asparagus until just tender.
Meanwhile, in a medium bowl whisk together the orange zest and juice, balsamic vinegar, olive oil and Dijon mustard. Toss in the warm asparagus, coating well in the dressing, and season to taste with the salt and red pepper flakes. Place asparagus on a platter and pour over the remaining dressing. Sprinkle asparagus with the Parmesan and hazelnuts. Serve immediately. © 2008 Kathy Casey Inc.
