Spring asparagus with blood orange and toasted hazelnuts
Use either green or white asparagus or a combination for this spring dish, which pairs beautifully with chardonnay. Roasting the asparagus brings out its natural sweetness.
Chef Todd KnollJordan Vineyard and Winery
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4 tbsp. blood orange juice
1 tbsp. champagne vinegar
1 tbsp. minced fresh shallot
1 tsp. Dijon mustard
Kosher salt and black pepper, to taste
1/4 cup hazelnut oil
36 stalks asparagus, peeled
1 tbsp. extra virgin olive oil
1 blood orange, cut into segments
1/4 cup hazelnuts, toasted, peeled and crushed
6 sprigs fresh thyme
Combine orange juice, vinegar, shallot, mustard, salt and pepper in a glass or ceramic bowl. Gradually whisk in hazelnut oil to emulsify. Adjust seasoning and reserve.
Prepare a wood-fired oven or hot grill. Toss asparagus in olive oil to lightly coat. Season with salt and pepper and grill for 3 to 5 minutes or until just cooked through. Gently toss together grilled asparagus, orange segments and reserved vinaigrette. Place asparagus and orange segments on a serving platter and garnish with crushed hazelnuts and sprigs of thyme.