Asparagus with blood orange and toasted hazelnuts side dish recipe webhero 2014 « back to recipes

Asparagus with Blood Orange and Toasted Hazelnuts

The Jordan Estate garden has four beds of asparagus to provide us with the freshest stalks each spring. We enjoy creating white or green asparagus recipes to showcase the food friendliness of Jordan wines with a vegetable that is considered difficult to pair with wine. Roasting or grilling asparagus intensifies its natural sweetness and enhances this vegetarian Chardonnay pairing, and the blood orange vinaigrette complements the wine’s citrus notes. An easy asparagus recipe for wine lovers.

Ingredients

  • 4 Tbsp blood orange juice

  • 1 Tbsp champagne vinegar

  • 4 Tbsp blood orange juice

  • 1 Tbsp champagne vinegar

  • 1 Tbsp shallot, minced

  • 1 tsp Dijon mustard

  • Kosher salt and black pepper to taste

  • 1/4 cup hazelnut oil

  • 36 stalks white or green asparagus, peeled

  • 1 Tbsp Jordan Extra Virgin Olive Oil

  • 1 blood orange, cut into segments

  • 1/4 cup hazelnuts, toasted, peeled and crushed

  • 6 sprigs fresh thyme

Ingredients

  • 4 Tbsp blood orange juice

  • 1 Tbsp champagne vinegar

  • 4 Tbsp blood orange juice

  • 1 Tbsp champagne vinegar

  • 1 Tbsp shallot, minced

  • 1 tsp Dijon mustard

  • Kosher salt and black pepper to taste

  • 1/4 cup hazelnut oil

  • 36 stalks white or green asparagus, peeled

  • 1 Tbsp Jordan Extra Virgin Olive Oil

  • 1 blood orange, cut into segments

  • 1/4 cup hazelnuts, toasted, peeled and crushed

  • 6 sprigs fresh thyme

Instructions

serves 6

To prepare the vinaigrette, combine blood orange juice, champagne vinegar, shallot, mustard, salt and pepper in a non-reactive bowl and gradually whisk in hazelnut oil to emulsify. Adjust seasoning and reserve.

Prepare a grill or wood fired oven. Toss the peeled asparagus in Jordan olive oil to lightly coat, season with salt and pepper and grill until just cooked through (3-5 minutes).

To serve, gently toss asparagus with reserved vinaigrette and season to taste. Place asparagus and orange segments on individual plates or a family-style platter and garnish with crushed hazelnuts and sprigs of thyme.

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