Asparagus With Hazelnut Vinaigrette – a delicious recipe with balsamic vinegar, champagne vinegar, light olive oil, honey, dijon mustard, salt. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Fill a skillet with about an inch of water and fit with a steamer. Bring to a boil. Trim asparagus, peeling the spears until they are fat, and put them in the steamer. Reduce heat to moderate and steam for 2 to 5 minutes.
2
Remove the asparagus form the steamer and quickly run under cold water to stop the cooking process. Remove to drain on paper towels. Place the asparagus in a single layer on a serving platter.
3
Place the vinegars, olive oil, honey, mustard salt and pepper in a glass jar with a tightly fitted lid. Add half the hazelnuts to the jar. Cover and shake to mix thoroughly.
4
Drizzle the vinaigrette over the asparagus and sprinkle with the remaining chopped nuts. Serve at room temperature.
638
kcal
Calories
60
g
Fat
21
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 20 to 30 asparagus spears, 1/4 cup balsamic vinegar, 1/4 cup champagne vinegar, 1 cup light olive oil, and more.
Yes, Asparagus With Hazelnut Vinaigrette falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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