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 using white or green asparagus in seasonal recipes (and often a combination of both) to showcase the food friendliness of Jordan wines. Roasting or grilling intensifies the natural sweetness of the asparagus and enhances the Chardonnay food & wine pairing.

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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