Asparagus With Hazelnut Vinaigrette Recipe

• For Vinaigrette
• 1 lrg Shallot, chopped
• 2 Tbsp. Sherry vinegar or possibly red-wine vinegar
• 1 Tbsp. Dijon mustard
• 1/2 tsp Sugar
• 1/3 c. Extra-virgin extra virgin olive oil
• 1/4 c. Hazelnuts, toasted, skinned and minced
• 1 x Hard-cooked large egg
• 2 lb Asparagus, trimmed and lower 2 inches of stalks peeled

1. Make vinaigrette:In a bowl whisk together shallot, vinegar, mustard, sugar and salt and pepper to taste.
2. Add in oil in a stream, whisking, and whisk till emulsified.
3. Whisk in hazelnuts.
4. Finely chop egg.
5. In a deep 10- to 12-inch skillet bring 1 1/2 inches salted water to a boil and cook asparagus over high heat till crisp-tender, about 2 to 4 min.
6. Transfer asparagus with tongs to a colander and drain.
7. Transfer asparagus to a serving dish.
8. Spoon vinaigrette over asparagus and sprinkle with egg.
9. Serve asparagus hot or possibly at room temperature.
10. Serves 6.

vinaigrette, shallot, sherry vinegar, mustard, sugar, extravirgin extra virgin olive oil, hazelnuts, egg, lower

Taken from cookeatshare.com/recipes/asparagus-with-hazelnut-vinaigrette-71162 (may not work)