Best Asparagus And Hazelnut Salad Recipes

Asparagus, Hazelnut and Mint Salad With Lemon Vinaigrette image

Number Of Ingredients 13

1 tablespoon Lemon zest
2 tablespoons Lemon juice
1 tablespoon Dijon mustard
1 tablespoon Maple syrup
1/4 teaspoon Sea salt (fine)
1/4 teaspoon Pepper
1/4 cup Extra virgin olive oil
1 pound Asparagus, ends trimmed, tips intact and spears cut into 1 inch pieces
3 cups White quinoa, cooked
1/3 cup Hazelnuts, cashews or almonds toasted
1/4 cup Scallions, thinly sliced
1/4 cup Fresh mint leaves rolled together and thinly sliced, packed
1 tablespoon Champagne vinegar or rice wine vinegar

Steps:

Whisk together lemon zest and juice, vinegar, mustard, syrup, salt and pepper. Slowly add olive oil whisking constantly.
Bring large saucepan of salted water to boil; cook asparagus 2-4 minutes until crisp-tender. Transfer to ice water with slotted spoon. When cool to touch, drain well and spread on towel to absorb remaining water.
Combine asparagus and quinoa in large bowl; toss with about 1/4 c of vinaigrette. Add coursely chopped nuts, scallions and fresh mint.
Season with salt and pepper and more vinaigrette to taste.
Serve warm or at room temperature. Serves 4-6.

ASPARAGUS AND HAZELNUT SALAD image

Number Of Ingredients 6

Mixed greens, (Earthbound Farms Herb Mix with some of the dill picked out works well)
Whole hazelnuts
Asparagus, preferably thin, 6 spears per serving
Parmesean cheese
Olive oil
Balsamic vinegar

Steps:

Make dressing by whisking 2 parts high quality olive oil into 1 part balsamic vinegar. Add salt and pepper to taste. Trim asparagus spears to consistent length. Cook in boiling salted water until tender crisp. Place in cold water to stop cooking. Drain and cool. Roast hazelnuts in 350 deg oven until brown. Remove husks in towel if needed. Cool and coarsely chop. Place bed of greens on plates. Top with asparagus. Sprinkle on hazelnuts. Shave parmesean cheese onto salad with a vegetable peeler.. Drizzle on dressing.