It’s always nice when spring comes and you can find more and more varieties of vegetables that don’t come from another continent where they have probably travelled for weeks. It’s asparagus season and I can’t find any reason not to enjoy it. I love the classic combination of asparagus and egg, but it’s always nice to taste and try out other combinations too. This week decided I’d have my asparagus with a tangy vinaigrette and a little cheese to make it richer.
The ancient Greeks and Romans already used the technique of mixing vinegar and oil to dress vegetables. The term ‘vinaigrette’ came much later. In the English language, it was in 1699 that John Evelin is thought to be the first to write about the cold sauce in his book Acetaria (source: http://www.kitchenproject.com/history/SaladDressing/Vinaigrette-History.htm ).
Grilled Asparagus with Hazelnut and Rosemary Dressing
Recipe for 2 people:
Prep.Time: 15 min
Cook Time: 5 min
3tsp olive oil
Salt and pepper
1 garlic clove
1tsp rosemary leaves
1 ½ tbsp hazelnut oil
1 tbsp balsamic vinegar
2 tbsp gruyere flakes
1 ½ tbsp dry roasted hazelnuts
Heat a griddle pan or if you don’t have one use a normal non stick pan.
Pour 2 tsp of olive oil on the asparagus and make sure they are evenly coated. Add salt and pepper.
Place the asparagus in the heated pan and let them colour for 3-6 min (this will depend on the size of the asparagus). Turn the asparagus on the other side and brown for another 3-6 min.
In a blender put the peeled garlic clove with the rosemary and mix. Place the blended ingredients in a bowl and add the hazelnut oil, the tsp of olive oil, the balsamic vinegar and the salt and pepper. Mix.
Roughly chop the hazelnuts.
Plate the asparagus and while it is still warm pour the vinaigrette on top, sprinkle over the cheese flakes and the chopped hazelnuts. Serve with some fresh bread.