Asparagus with Hazelnut Vinaigrette

1. 1

   In a bowl whisk together shallot, vinegar, mustard, sugar and salt and pepper to taste.

2. 2

   Add oil in a stream, whisking, and whisk until emulsified.

3. 3

   Whisk in hazelnuts.

4. 4

   Finely chop egg.

5. 5

   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.

6. 6

   Transfer asparagus with tongs to a colander and drain.

7. 7

   Transfer asparagus to a serving dish.

8. 8

   Spoon vinaigrette over asparagus and sprinkle with egg.

9. 9

   Serve asparagus warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.