Login to Save Like

Ingredients

• 2 bunches Asparagus stems, snapped where tender and cleaned
• 3 tablespoons Extra Virgin Olive Oil
• Kosher Salt to taste

Hazelnut Aigrelette (Aioli)

• 1Shallots minced
• 1 tablespoon Whole Grain Mustard
• 1 tablespoon Lemon Juice
• 3 tablespoons Sherry Vinegar
• 2 ounces Hazelnut Oil
• 3 ounces Olive Oil
• Salt to taste
• 2 tablespoonsHazelnuts toasted and finely chopped

Pinot Noir syrup

• 1 bottle Pinot Noir (or your favorite Red Varietal)
• 5 tablespoons Sugar

Description

Melissas