Asparagus Salad With Hazelnuts Recipes

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ASPARAGUS RECIPE: ASPARAGUS AND HAZELNUT SALAD WITH CREAMY DRESSING



Asparagus recipe: Asparagus and hazelnut salad with creamy dressing image

I love this time of year, with asparagus coming into season. It's perfect in salads, sauteed or as a side dish. You can even chuck it on the barbie for a few minutes. If even that seems too much like hard work, don't forget it's a perfect vegetable to eat raw. Try pairing this asparagus number with a homemade beef pie.

Provided by Neil Perry

Categories     Starter/Entree

Time 30m

Yield SERVES 4

Number Of Ingredients 9

½ lemon
4 tbsp extra virgin olive oil
48g tin good-quality anchovy fillets, such as Ortiz
2 garlic cloves, finely chopped
pinch of ground chilli
90ml milk
2 bunches of asparagus, woody ends removed sea salt and freshly ground pepper, to season
2 cups of watercress, picked and washed
¼ cup hazelnuts, roasted and roughly chopped

Steps:

  • 1. Peel the lemon with a small knife, taking care to remove all of the white pith. 2. Remove any pips and finely chop the flesh. Place in a food processor and add 3 tbsp of oil, the anchovy fillets, garlic and chilli. Process until well combined. 3. Keeping the motor running, gradually add the milk, about ½ tbsp at a time. (If you add the milk too quickly, the dressing may split.) 4. When all the milk is incorporated, add about 1-2 tsp of warm water so the dressing is of pouring consistency. 5. Bring a saucepan of salted water to the boil. Blanch the asparagus until just tender, about 2-3 minutes. Drain and refresh in iced water. Drain again. 6. Dress the asparagus with remaining olive oil and season to taste. 7. Place some of the anchovy dressing on a large share plate, pile the asparagus on top, then top with watercress. Spoon over the remaining dressing and scatter over the hazelnuts. Suggestion: Serve with Neil's beef chuck and pea pot pies

ASPARAGUS WITH GOAT CHEESE AND HAZELNUTS



Asparagus with Goat Cheese and Hazelnuts image

Provided by Giada De Laurentiis

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8

2 tablespoons olive oil
1 tablespoon whole-grain mustard
2 teaspoons apple cider vinegar
Kosher salt
1 pound asparagus, trimmed
1 cup mizuna lettuce or watercress
1/2 cup toasted peeled hazelnuts, chopped
2 ounces goat cheese crumbles

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.

ASPARAGUS SALAD WITH HAZELNUTS



Asparagus Salad with Hazelnuts image

Provided by Food Network Kitchen

Categories     side-dish

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 0

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.

ASPARAGUS WITH HAZELNUTS AND TARRAGON VINAIGRETTE



Asparagus with Hazelnuts and Tarragon Vinaigrette image

Categories     Appetizer     Side     Steam     Vegetarian     Quick & Easy     Asparagus     Spring     Tarragon     Hazelnut     Bon Appétit     Sugar Conscious     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield 4 Side-Dish Servings

Number Of Ingredients 8

1 pound fresh asparagus, trimmed
1/4 cup minced shallots
3 tablespoons tarragon-white wine vinegar
4 teaspoons chopped fresh tarragon or 1 1/4 teaspoons dried
1 teaspoon Dijon mustard
7 tablespoons hazelnut oil, walnut oil or olive oil
4 cups baby lettuces or inner leaves of curly endive
1/4 cup hazelnuts, toasted, husked, coarsely chopped

Steps:

  • Pour water into large pot to depth of 1 inch and bring to boil. Place asparagus on steamer rack set over water in pot. Cover pot and steam until asparagus is crisp-tender, about 4 minutes. Transfer asparagus to bowl of ice water and cool. Drain. Place asparagus on paper towels. (Can be prepared 6 hours ahead. Cover and refrigerate.)
  • Combine shallots, vinegar, tarragon and mustard in bowl. Gradually whisk in oil. Season to taste with salt and pepper.
  • Place baby lettuces on large platter. Arrange asparagus atop lettuces. Drizzle with vinaigrette. Sprinkle with hazelnuts.

WARM SALAD OF ASPARAGUS, BACON, DUCK EGG & HAZELNUTS



Warm salad of asparagus, bacon, duck egg & hazelnuts image

A smart and stylish springtime starter that is super healthy to boot

Provided by Orlando Murrin

Categories     Starter

Time 50m

Number Of Ingredients 8

6 rashers smoked streaky bacon
3 duck eggs (or 5 large hen's eggs)
500g asparagus , about 30 medium spears
50g hazelnuts , toasted and crushed
3 tbsp hazelnut oil
2 tbsp rapeseed oil
1 tbsp cider vinegar
2 tsp smooth French mustard

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.

Nutrition Facts : Calories 261 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 0.8 milligram of sodium

ASPARAGUS WITH HAZELNUT VINAIGRETTE



Asparagus with Hazelnut Vinaigrette image

Categories     Vegetarian     Quick & Easy     Asparagus     Spring     Healthy     Hazelnut     Gourmet

Yield Makes 6 servings

Number Of Ingredients 9

For Vinaigrette
1 large shallot, minced
2 tablespoons Sherry vinegar or red-wine vinegar
1 tablespoon Dijon mustard
1/2 teaspoon sugar
1/3 cup extra-virgin olive oil
1/4 cup hazelnuts, toasted, skinned and chopped
1 hard-cooked large egg
2 pounds asparagus, trimmed and lower 2 inches of stalks peeled

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.

HAZELNUT ASPARAGUS SOUP



Hazelnut Asparagus Soup image

My heart is happy when bundles of tender local asparagus start to appear at my grocery store in spring. No one would ever guess this restaurant-quality vegetarian soup can be prepared in less than 30 minutes. -Cindy Beberman, Orland Park, Illinois

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 4 servings (3 cups).

Number Of Ingredients 13

1 tablespoon olive oil
1/2 cup chopped sweet onion
3 garlic cloves, sliced
Dash crushed red pepper flakes
2-1/2 cups cut fresh asparagus (about 1-1/2 pounds), trimmed
2 cups vegetable broth
1/3 cup whole hazelnuts, toasted
2 tablespoons chopped fresh basil
2 tablespoons lemon juice
1/2 cup unsweetened almond milk
2 teaspoons reduced-sodium tamari soy sauce
1/4 teaspoon salt
Shaved asparagus, optional

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.

Nutrition Facts : Calories 164 calories, Fat 13g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 623mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges

BALSAMIC ASPARAGUS SALAD



Balsamic Asparagus Salad image

For this asparagus salad, allow enough time to let the flavors blend for at least an hour. That's one of the secrets to why it tastes so delicious! If you're short on time, use 1/2 cup prepared balsamic vinaigrette instead of making it from scratch. -Dolores Brigham, Inglewood, California

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 11

2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
1/3 cup thinly sliced red onion
1/2 cup chopped sweet red pepper
1/4 cup dried cranberries
3 tablespoons olive oil
3 tablespoons balsamic vinegar
1 tablespoon lemon juice
1 tablespoon Dijon mustard
Dash salt and pepper
3 tablespoons slivered almonds, toasted
3 tablespoons chopped cooked bacon or bacon bits

Steps:

  • In a large saucepan, bring 1 in. of water to a boil. Add asparagus; cover and boil for 3-4 minutes or until crisp-tender. Drain and immediately place asparagus in ice water. Drain and pat dry. Transfer to a large bowl; add the onion, red pepper and cranberries., In a jar with a tight-fitting lid, combine the oil, vinegar, lemon juice, mustard, salt and pepper; shake well. Pour over asparagus mixture; toss to coat. Cover and refrigerate for at least 1 hour. Just before serving, stir in almonds and bacon.

Nutrition Facts : Calories 139 calories, Fat 9g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 208mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

SPARGEL MIT HASELNUSSSOßE (ASPARAGUS WITH HAZELNUT BECHAMEL)



Spargel mit Haselnusssoße (Asparagus with Hazelnut Bechamel) image

This recipe can be prepared with either white or green asparagus. It's a lovely starter or you can serve it as a side with pork.

Provided by gela

Categories     Side Dish     Vegetables     Asparagus

Time 45m

Yield 4

Number Of Ingredients 12

2 pounds white asparagus
salt and ground white pepper to taste
1 ¾ cups ground hazelnuts
6 tablespoons butter
5 tablespoons all-purpose flour
1 cup hot vegetable stock
1 cup hot milk
2 tablespoons lemon juice
1 pinch white sugar
1 pinch ground nutmeg
¼ cup heavy whipping cream
1 egg yolk

Steps:

  • Peel asparagus with a vegetable peeler from top to bottom, starting below the tips. Cut off any woody ends.
  • Place asparagus in a large, wide pan; pour in enough lightly salted water to just cover. Bring to a boil; reduce heat and simmer gently until spears are tender and can be easily pierced with a sharp knife, 15 to 25 minutes depending on the thickness. Drain well.
  • Pour hazelnuts into a dry skillet; cook and stir over medium heat until fragrant, about 2 minutes. Remove from heat.
  • Melt butter in a saucepan over medium heat. Stir in flour until a paste forms, about 2 minutes. Add hot vegetable stock and hot milk a little a time, whisking continuously until sauce is thick and smooth, about 4 minutes.
  • Stir hazelnuts, lemon juice, sugar, and nutmeg into the sauce. Season with salt and white pepper. Simmer gently over low heat, stirring frequently, for 5 minutes.
  • Whisk heavy cream and egg yolk together in a small bowl until smooth; whisk into the sauce. Simmer until heated through, but not boiling, about 2 minutes. Serve the sauce with the cooked asparagus.

Nutrition Facts : Calories 546.3 calories, Carbohydrate 27.4 g, Cholesterol 122.3 mg, Fat 45.6 g, Fiber 8.4 g, Protein 14.4 g, SaturatedFat 17.2 g, Sodium 313.9 mg, Sugar 9.8 g

HAZELNUT PARMESAN ASPARAGUS



Hazelnut Parmesan Asparagus image

Need a spectacular way to serve fresh asparagus? Try this version with fresh Parmesan, mushrooms, basil and toasted hazelnuts--mmm.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 8

Number Of Ingredients 9

2 cups water
2 pounds asparagus spears
2 tablespoons margarine or butter
1 package (8 ounces) sliced mushrooms (3 cups)
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried basil leaves
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1/4 cup shredded Parmesan cheese
1/4 cup chopped hazelnuts (filberts)

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.

Nutrition Facts : Calories 85, Carbohydrate 5 g, Cholesterol 2 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 160 mg

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From lovefood.com


SPRING SALAD RECIPE: ASPARAGUS, LAMB’S LETTUCE, RADISH
In a skillet, melt a knob of butter and add the asparagus, cover with a little salted water and cook for about ten minutes. The asparagus must remain crunchy. Drain well. 3. Peel the radishes and cut into thin slices. 4. When the eggs are cooked, remove the shell and cut into small pieces. 5. For the dressing, combine shelled hazelnuts, 3 ...
From eatwell101.com


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