Best 9 Asparagus And Hazelnut Salad Recipes

ASPARAGUS WITH GOAT CHEESE AND HAZELNUTS

Steps:

• In a medium bowl, whisk together the oil, mustard, vinegar and 1/4 teaspoon salt until smooth and emulsified.
• Meanwhile, bring a large pot of water to a boil over high heat. Sprinkle generously with salt. Add the asparagus to the water and, depending on the size of the asparagus, blanch for 3 to 5 minutes. It should still have some bite left to it. Add the warm asparagus to the dressing and toss well to coat.
• Fan the asparagus out on a platter and sprinkle with the mizuna. Scatter the hazelnuts and goat cheese on top and drizzle with any dressing that may remain in the bowl.

ASPARAGUS AND HAZELNUT SALAD

Steps:

• Make dressing by whisking 2 parts high quality olive oil into 1 part balsamic vinegar. Add salt and pepper to taste. Trim asparagus spears to consistent length. Cook in boiling salted water until tender crisp. Place in cold water to stop cooking. Drain and cool. Roast hazelnuts in 350 deg oven until brown. Remove husks in towel if needed. Cool and coarsely chop. Place bed of greens on plates. Top with asparagus. Sprinkle on hazelnuts. Shave parmesean cheese onto salad with a vegetable peeler.. Drizzle on dressing.

ASPARAGUS SALAD WITH HAZELNUTS

Steps:

• Thinly slice 1 bunch trimmed asparagus on the bias. Toss with 1 tablespoon each roasted hazelnut oil and sherry vinegar in a medium bowl; season with salt and pepper. Sprinkle with 1/3 cup chopped toasted hazelnuts. Drizzle with more hazelnut oil and sprinkle with flaky salt.

ASPARAGUS WITH HAZELNUT VINAIGRETTE

Steps:

• Make vinaigrette:
• In a bowl whisk together shallot, vinegar, mustard, sugar and salt and pepper to taste. Add oil in a stream, whisking, and whisk until emulsified. Whisk in hazelnuts.
• Finely chop egg. In a deep 10- to 12-inch skillet bring 1 1/2 inches salted water to a boil and cook asparagus over high heat until crisp-tender, about 2 to 4 minutes. Transfer asparagus with tongs to a colander and drain.
• Transfer asparagus to a serving dish. Spoon vinaigrette over asparagus and sprinkle with egg. Serve asparagus warm or at room temperature.

WARM SALAD OF ASPARAGUS, BACON, DUCK EGG & HAZELNUTS

Steps:

• Heat grill to High and cook the bacon for 5 mins until crisp, then snip with scissors into pieces. Set aside. Cook the eggs in boiling water for 8 mins (5 mins for hen's eggs), drain and plunge into ice water, to cool as quickly as possible.
• Make the dressing: whisk all ingredients together with seasoning. Prepare the asparagus by snapping off the base of each spear - it'll break at the tender point.
• Just before serving, put the nuts and bacon into a warm oven. Halve the eggs and season. Bring a pan of salted water to the boil; cook the asparagus for about 5 mins, until just tender. Drain, then divide between plates. Add egg halves, sprinkle with nuts and bacon, then drizzle with dressing in a zigzag pattern.

WHITE ASPARAGUS AND PORCINI SALAD

Steps:

• Snap off ends of asparagus. Trim triangular leaves from sides, and peel spears. Place in pot of simmering salted water, and cook 6 to 8 minutes until very tender. Drain well on paper towels. Arrange on platter, drizzle with 2 tablespoons olive oil and refrigerate.
• Wipe mushrooms with damp paper towel. Pare off outside of porcini stems, trim ends and slice very thin. If using cremini, trim bottoms of stems; slice very thin.
• Place mache or purslane in bowl. Toss with 1 tablespoon lemon juice and 1 1/2 tablespoons olive oil. Season with salt and pepper. Toss again.
• To serve, arrange asparagus side by side on 4 large salad plates. Place mushroom slices across the center of asparagus. Season with salt and pepper. Drizzle with hazelnut oil and remaining lemon juice. Place a cluster of mache or purslane on top of mushrooms, arrange shavings of cheese over salad and serve.

MARINATED ASPARAGUS SALAD

Steps:

• Place asparagus in a large skillet; add 1/2 in. of water. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Rinse in cold water; drain. Refrigerate for 2-3 hours., Arrange asparagus in a shallow dish. Combine remaining ingredients; pour over asparagus. Let stand at room temperature for 1-2 hours before serving.

HAZELNUT PARMESAN ASPARAGUS

Steps:

• In 12-inch skillet, heat water to boiling. Add asparagus. Heat to boiling; reduce heat to medium. Cover and cook 4 to 6 minutes or until crisp-tender. Drain; set aside.
• In same skillet, melt margarine over medium-high heat. Stir in mushrooms. Cook 2 to 3 minutes, stirring frequently, until mushrooms are light brown.
• Stir asparagus, basil, salt and pepper into mushrooms until vegetables are coated with seasonings and asparagus is heated through. Sprinkle with cheese and hazelnuts.

HAZELNUT ASPARAGUS SOUP

Steps:

• In a large saucepan, heat oil over medium heat. Add onion, garlic and pepper flakes; cook and stir until onion is softened, 4-5 minutes. Add asparagus and broth; bring to a boil. Reduce heat; simmer, covered, until asparagus is tender, 6-8 minutes. Remove from heat; cool slightly., Place nuts, basil and lemon juice in a blender. Add asparagus mixture. Process until smooth and creamy. Return to saucepan. Stir in almond milk, tamari sauce and salt. Heat through, taking care not to boil soup. If desired, top with shaved asparagus.