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RECIPE # 5156 ASPARAGUS w/LEMON & HAZELNUTS

RECIPE # 5156 ASPARAGUS w/LEMON & HAZELNUTS

CREATED Apr 7, 2014

 

JIM HAGY / CHEF'S MARKET CATERING & RESTAURANT

1 bunch asparagus, washed and bottoms trimmed

2 Tablespoons olive oil

Kosher salt and pepper to taste

1/3 cup chopped hazelnuts

zest of one lemon

fresh lemon wedges to garnish (optional)

Instructions:

1. Bring a sauce pan of with 2 quarts of water to a boil.

2. Trim the bottom of one bunch of asparagus

3. Spread chopped nuts evenly in shallow pan. Bake in preheated 350 degree F oven for 7 minutes 

or until golden brown. Stir frequently, and do not leave unchecked.

4. Drop the asparagus in the boiling water; cook for 1 to 2 minutes.   

5. Remove from the water, tossed with olive oil, salt and pepper.

6. Arrange on a serving tray, garnish with chopped hazelnuts, lemon zest and lemon. 

7. Serve immediately 

( Serves 4 )