Asparagus With Hazelnut Vinaigrette

Asparagus With Hazelnut Vinaigrette

Ingredients:

2 pounds fresh asparagus

2 tablespoons diced red pimiento

2 tablespoon crushed toasted hazelnuts

***

HAZELNUT VINAIGRETTE

1/3 cup roasted or cold-pressed hazelnut oil

3 tablespoons sherry vinegar

Salt and pepper to taste

1 tablespoon capers

1 finely minced green onion

2 teaspoons minced fresh parsley

***

Directions:

Choose thick spears of asparagus. Align the asparagus at the tip end in a straight line. Creating pieces of equal size, cut away about 1 inch of the tough stalk end. Steam the asparagus, standing up in a tall covered pot or in a shorter pot with a hood created from aluminum foil. Steam in water that has a depth of about 1 inch. Steam for 5 minutes or until tender. Rinse immediately in ice water.

***

Whisk together all of the vinaigrette ingredients, mixing well. Arrange the asparagus on a platter and pour the vinaigrette over it. Chill 30 minutes before serving. Top with diced pimiento and hazelnuts, and serve. Serves 6 to 8.