Asparagus with Orange Dressing and Toasted Hazelnuts

Asparagus with Orange Dressing and Toasted Hazelnuts
Photo by Alan Richardson

Ingredients

  • ¼ teaspoon orange zest
  • 2 tablespoons olive oil
  • 1 teaspoon fresh lemon juice
  • 1 ½ pounds asparagus
  • 2 tablespoons finely chopped hazelnuts
  • 2 teaspoons fresh orange juice

Preheat oven to 375°F. Toast hazelnuts in a small shallow baking pan until golden, 4 to 5 minutes. Trim woody ends from asparagus and, if desired, peel lower 2 inches of stems with a vegetable peeler. Cook asparagus in a large saucepan of boiling salted water until crisp-tender, about 6 minutes, ...

View full recipe at Epicurious

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