Asparagus With Bacon Hazelnut Vinaigrette And Slow Cooked Egg Recipes

ASPARAGUS WITH HAZELNUT VINAIGRETTE

Asparagus With Hazelnut Vinaigrette image

Make and share this Asparagus With Hazelnut Vinaigrette recipe from Food.com.

Provided by chia2160

Categories Vegetable

Time 10m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1 lb asparagus
1/4 cup shopped shallot
3 tablespoons white wine vinegar
1 teaspoon Dijon mustard
7 tablespoons walnut oil
1/4 cup toasted hazelnuts

Steps:

Steam asparagus for 5 minutes until crisp tender.
Mix shallots, vinegar, mustard, and oil.
Pour over asparagus, top with toasted nuts.

Nutrition Facts : Calories 197.6, Fat 19.5, SaturatedFat 1.8, Sodium 20.7, Carbohydrate 5.2, Fiber 2.1, Sugar 1.2, Protein 2.9

ROASTED ASPARAGUS WITH BACON-SHALLOT VINAIGRETTE

Roasted Asparagus with Bacon-Shallot Vinaigrette image

This is an easy side dish that goes very well with ham. It's also nice for Easter. Cook the asparagus ahead of time, then serve at room temperature with the dressing - YUM!

Provided by Hey Jude

Categories Lunch/Snacks

Time 30m

Yield 10 serving(s)

Number Of Ingredients 12

Ingredients

3 lbs slender asparagus
1 tablespoon olive oil
1/4 teaspoon salt
4 slices smoked bacon
1/2 cup chopped cilantro
2 large shallots, minced
1/4 cup extra virgin olive oil
4 teaspoons fresh lemon juice
2 teaspoons balsamic vinegar
1 teaspoon Dijon mustard
1/4 teaspoon salt
fresh ground black pepper

Steps:

Heat oven to 500°.
Trim ends of asparagus; toss with olive oil; arrange in a single layer on a jelly roll pan; sprinkle with salt.
Bake until tender and browned, about 10 minutes, turning asparagus once (you can do the recipe up to this point and then finish it and serve at room temperature).
To make the dressing: cook bacon until crisp; drain well; crumble into a small bowl; add cilantro and mix well.
Whisk together shallots, olive oil, lemon juice, vinegar, mustard, salt and pepper to taste.
Arrange asparagus on a platter; drizzle with dressing; sprinkle bacon mixture over the top.

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

Ingredients

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.

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