Asparagus with Orange Dressing and Toasted Hazelnuts recipe has a delicious citrus and nutty flavor. Excellent serve with Grilled Balsamic-Dijon Chicken or Grilled Chicken Piccata. This asparagus recipe is a very easy and quick way to prepare fresh asparagus, plus it is very delicious!
Spring at our house means lots and lots of asparagus. When the fresh asparagus is in season, the taste is the absolute best. Check out How to Select, Store, and Cook Asparagus and more great Asparagus Recipes.
Asparagus with Orange Dressing and Toasted Hazelnuts Recipe:
Asparagus with Orange Dressing and Toasted Hazelnuts Recipe
2 tablespoons finely-chopped hazelnuts*
1 1/2 to 2 pounds asparagus stalks, washed and trimmed**
1/4 teaspoon freshly grated orange zest
2 teaspoons fresh-squeezed orange juice
1 teaspoon fresh-squeezed lemon juice
2 tablespoons extra-virgin olive oil
Coarse salt or sea salt
Coarsely-ground black pepper
* Toasting Hazelnuts: Preheat oven to 350 degrees F. In a baking pan, toast hazelnuts in one layer in middle of oven 10 to 15 minutes, or until lightly colored and skins are blistered. Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove loose skins; and cool completely.
** When fresh Spring asparagus is out of season, you could substitute fresh green beans.
Preheat oven to 375 degrees F.
Cook asparagus in a large frying pan of boiling salted water until crisp-tender, approximately 4 to 5 minutes; remove from heat and drain well in a colander.
Transfer hot asparagus to serving platter or individual serving plates.
In a small bowl, whisk together orange zest, orange juice, lemon juice, olive oil, salt, and pepper to taste. Spoon the prepared Orange Dressing over top or asparagus and sprinkle with chopped hazelnuts.
Makes 4 servings.
Sources: This Asparagus with Orange Dressing and Toasted Hazelnuts recipe is from Gourmet Magazine, April 2000 issue. Photo by Alan Richardson.