Photo Credit: Food Network
Asparagus is a quintessential spring vegetable, so I always try to celebrate it however I can when it’s in season! This is a great way to give it tons of fresh vibrance, and for how pretty and impressive it looks, it couldn’t be easier to whip up. If you don’t have hazelnuts on hand, any nut will really work here – it just gives the dish a great crunch!
Asparagus with Goat Cheese and Hazelnuts
For the dressing:
- 1 tablespoon whole grain mustard
- 2 teaspoons apple cider vinegar
- 2 tablespoons olive oil
- 1/4 teaspoon kosher salt
- 1 pound asparagus trimmed
- 1 cup mizuna lettuce or watercress
- 1/2 cup toasted and peeled hazelnuts chopped
- 2 ounces crumble goat cheese
- This recipe originated on Giada Entertains. Episode: Spring Supper.
- In a medium bowl whisk together the mustard, vinegar, olive oil and salt until smooth and emulsified.
- Meanwhile, bring a large pot of water to a boil over high heat. Season generously with salt. Add the asparagus to the water and blanch for 3 to 5 minutes depending on the size of the asparagus. 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 and drizzle with any dressing that may remain in the bowl.