Asparagus with Hazelnut Vinaigrette


  • 1 large shallot, minced
  • 2 tablespoons Sherry vinegar or red-wine vinegar
  • 1 tablespoon Dijon mustard
  • ½ teaspoon sugar
  • ⅓ cup extra-virgin olive oil
  • ¼ cup hazelnuts, toasted, skinned and chopped
  • 2 pounds asparagus, trimmed and lower 2 inches of stalks peeled


Easy And Impressive Asparagus Side Dish. Blanching The Asparagus Is Quick And Yields Delicious, Nicely Colored Asparagus With A Flavorful Dressing.

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