Asparagus With Hazelnuts & Dried Cherries

• 1 pound Fresh Asparagus - Trimmed
• 2 Tablespoons White Wine Vinegar
• 1 teaspoon Dijon Mustard
• 1/4 teaspoons Kosher Salt
• 1/4 teaspoons Freshly Ground Black Pepper
• 5 Tablespoons Hazelnut Oil (olive Oil Can Be Used)
• 3 Tablespoons Chopped Hazelnuts, Toasted
• 3 Tablespoons Dried Cherries

1. Fill a large saucepan with one inch of water. Set a steamer basket over the water, making certain that the basket does not touch the water. Place asparagus in the basket, cover saucepan and bring the water to a simmer. Steam the asparagus until tender-crisp, about 3 minutes.
2. Immediately plunge the asparagus into a large bowl of very cold water. This will stop the asparagus from cooking and will help to retain the bright green color.
3. In a small bowl, whisk together white wine vinegar, Dijon mustard, salt and pepper. While whisking constantly, slowly pour in hazelnut (or olive) oil.
4. Place the asparagus on a serving platter and top with hazelnuts, dried cherries and vinaigrette (use desired amount). Serve.

white wine vinegar, dijon mustard, ubc, ubc, hazelnut oil, hazelnuts, dried cherries

Taken from tastykitchen.com/recipes/sidedishes/asparagus-with-hazelnuts-dried-cherries/ (may not work)