Charred asparagus, hazelnut dressing, yogurt and dill
Prep Time:
30 minutes
Serves:
Level:
4
Easy
Category:
Vegetarian
About the Recipe
Large asparagus are peeled, blanched briefly, then charred on a hot grill until they pick up colour and char. The hazelnut vinaigrette is a quick coarse crumble of toasted hazelnuts tossed with fresh dill, olive oil and red wine vinegar. Greek yogurt spreads the base of the plate, the asparagus lays in the center, and the hazelnut vinaigrette goes over the top, generous and nutty. A squeeze of lemon and a little more fresh dill finishes it. Simple but textured, and ready in half an hour.
Ingredients
· 16 large asparagus
· 100ml extra virgin olive oil
· 50g toasted, peeled hazelnuts
· 2 tbsp red wine vinegar
· 2 sprigs fresh dill
· 5 tbsp Greek yogurt
· Salt
· 1 lemon
Preparation
· Remove the outer layer of skin from the asparagus with a potato peeler and cut about one inch off the bottom part.
· Wrap the hazelnuts in a towel and crush them with a meat tenderizer to obtain a coarse crumble. Place them on a sieve and shake to remove the fine powder.
· Chop the dill and mix it with the hazelnut crumble, the olive oil, the vinegar, and a pinch of salt.
· Blanch the asparagus in boiling, salted water for about 3 minutes. Remove and dry them lightly on a towel.
· Lightly season the asparagus with a thin layer of olive oil and salt, then char them on a hot chargrill or BBQ for a couple of minutes until they pick up colour.
· Spread the yogurt on the bottom of a serving plate. Lay the asparagus in the center and cover them with a generous amount of the hazelnut and oil vinaigrette.
· Garnish with fresh dill and a squeeze of lemon juice.