This simple steamed asparagus is topped with an easy vinaigrette, hazelnuts and dried cherries. The perfect springtime side dish recipe!
Despite the fact that it snowed just yesterday, subtle signs of spring are revealing themselves. Crocuses in our front garden bed, birds flocking to the feeders and asparagus popping up in every store surely mean that winter is releasing its hold. However, the most telling sign that spring is on its way is when my boys elbow each other the way in a race to get outside for playtime. Burning off energy by shooting hoops and swinging is far more productive than stair-sledding and driving Mum and Dad completely nuts.
While the boys are happily running and scootering around the neighborhood like wild banshees (they run off whooping loudly when we call them this), I am in the kitchen, reveling in the fact that my most difficult dinner decision is whether to steam or grill the fresh asparagus. Really, when the spears of asparagus are as tender as they are in the spring, the best rule to follow is to keep it simple. In this recipe, the tender spears are lightly steamed, then dressed with toasted hazelnuts, sweet dried cherries and a vinaigrette. Welcome, spring.
How to make asparagus with hazelnuts and cherries
Fill a large saucepan with one inch of water. Set a steamer basket over the water, making certain that the basket does not touch the water. Place asparagus in the basket, cover saucepan and bring the water to a simmer. Steam the asparagus until the tender-crisp, about 3 minutes.
Plunge the asparagus into a large bowl of very cold water. This will stop the asparagus from cooking and will help to retain the bright green color.
In a small bowl, whisk together white wine vinegar, Dijon mustard, salt and pepper. While whisking constantly, slowly pour in hazelnut (or olive) oil.
Place the asparagus on a serving platter and top with hazelnuts, dried cherries and vinaigrette (use desired amount). Serve.
Other asparagus recipes:
Smoky Grilled Asparagus
Shrimp, Sun-Dried Tomatoes & Asparagus Bucatini
Air Fryer Asparagus
Printable Recipe
Want to save this recipe?
Enter your email below & we'll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
Asparagus with Hazelnuts & Dried Cherries
Ingredients
- 1 pound asparagus tough ends removed
- 3 tablespoons chopped hazlenuts toasted in a dry skillet
- 3 tablespoons dried cherries
The dressing
- 1 tablespoons white wine vinegar
- ½ teaspoon Dijon mustard
- ⅛ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- 2 tablespoons hazelnut oil or extra-virgin olive oil
Instructions
- Fill a large saucepan with one inch of water. Set a steamer basket over the water, making certain that the basket does not touch the water. Place asparagus in the basket, cover saucepan and bring the water to a simmer. Steam the asparagus until the tender-crisp, about 3 minutes.
- Plunge the asparagus into a large bowl of very cold water. This will stop the asparagus from cooking and will help to retain the bright green color.
- Place the asparagus on a serving platter and top with hazelnuts, dried cherries and vinaigrette. Serve.
The dressing
- In a small bowl, whisk together white wine vinegar, Dijon mustard, salt and pepper. While whisking constantly, slowly pour in hazelnut (or olive) oil.
Notes
Nutrition
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Kimby
Stair-sledding -- too funny -- we used to do that "back in the day," too. 🙂
Your post was such a nice mix of Spring things -- kids playing, family photos, nicer weather and asparagus. Thanks for the reminder to keep it simple!
Nutmeg Nanny
This looks great! I love the idea of using dried cherries. I often get in the rut of just using a little butter....such a great twist!
Delishhh
Oh you always come up with great ideas. Never thought of doing this with Asparagus, but it is the season i have to try it out, i am sure the cranberries make it delicious.
Samantha Angela @ Bikini Birthday
I think the tartness of the dried cherries would be awesome with this dish!
Sukaina
I have to admit I've never eaten asparagus before but with spring here, it's all over the shops and blogosphere. Pairing it with cherries and hazel nuts is quite unusual.