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
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