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.
The recipe:
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:
Cookin’ Canuck’s Smoky Grilled Asparagus
Cookin’ Canuck’s Shrimp, Sun-Dried Tomatoes & Asparagus Bucatini
Kalyn’s Kitchen’s Roasted Asparagus with Garlic
Two Peas and Their Pod’s Roasted Asparagus Risotto
Three Many Cooks’ Grilled Prosciutto-Wrapped Asparagus
Asparagus with Hazelnuts & Dried Cherries
1 lb. fresh asparagus, trimmed
2 tbsp white wine vinegar
1 tsp Dijon mustard
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
5 tbsp hazelnut oil (olive oil can also be used)
3 tbsp chopped hazelnuts, toasted
3 tbsp dried 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.
Serves 4.
Maureen @ Orgasmic Chef says
Wow.. I have never thought about dried cherries and asparagus. I can’t wait to try this soon! Sounds very tasty and just enough crunch to keep my tongue happy.
Nithu says
Asparagus looks so good with hazelnut and cherries.
claudia lamascolo/aka pegasuslegend says
Your photography is getting better and better everyday… this is a fabulous presentation of it here!
Katrina says
I love how easy this recipe is, and yet, so elegant. Beautiful!
Heather (Heather's Dish) says
i love asparagus with fruit, but i never have thought to try it with cherries! sounds incredible!
Maria says
Great way to jazz up asparagus!
Lindsay @Eat, Knit, Grow says
Yum! I love dried cherries, that looks so delicious!
Jenny Flake says
Gorgeous! Look at all of those fun colors going on. Love it 🙂
A Canadian Foodie says
There is nothing like asparagus to hail Spring! I love it grilled and steamed. Not so much for boiled, picked and raw. My grandmother used to grow it. This is a gorgeous presentation and I, too, have never thought of cherries with asparagus, but it would definitely be delicious.
🙂
Love the Springtime outdoor celebration shots!
Valerie
Katrina @ In Katrina's Kitchen says
I have wild banshees in my family too! LOL Stellar recipe! I love how inviting this looks! ♥-K
Pretend Chef says
That is a flavor combo I’ve never seen before but it sounds really delicious! I love asparagus and am happy to see it in the store again. Yummy!
RavieNomNoms says
I have actually never had asparagus with fruit, but I am sure I would love it! I have no doubt
Kalynskitchen says
I just bought my very first asparagus of the year! This sounds like a simple but elegant way to cook it.
Belinda @zomppa says
Love the tartness of this! He’s got moves! =)
kelley says
Spring is playing peek-a-boo with us! Nice to have some spring recipes to combat the cold weather outside though!
Georgia @ The Comfort of Cooking says
Great side dish, Dara! I will have to remember this one. I love the flavors that you used! Thanks for sharing.
Adelina says
Perfect for the weather. Handsome boys! I love the combination of flavors and your photos.
Joy says
That looks lovely. What a great combo.
Vicki @ WITK says
Asparagus is back? Let spring begin! Thanks for this recipe and for linking all your other asparagus recipes, I can’t get enough!
Liz says
Oh, gosh, this looks fabulous! What an elegant way to serve one of my favorite veggies~
Jessica @ How Sweet says
This asparagus looks incredible Dara!
[email protected] says
I love asparagus prepared with a vinaigrette and I’ve paired it with hazelnuts but never with dried cherries!! Woo hoo – a new addition to my asparagus repertoire!
Kimmie says
Ethan (tastesbetterwithfriends) sent me your way when I questioned my ability to use the term Canuck (I wanted to make sure it was as friendly as I had intended!)
I must say, I absolutely gasped when I saw your asparagus photo! That is hands down the most gorgeous asparagus I have ever seen!
Dara (Cookin' Canuck) says
Thanks for stopping by, Kimmie. Yes, I consider “Canuck” a friendly term, particularly since my favorite hockey team (Vancouver Canucks) uses the name.
Tracy says
Easy and beautiful! Love it!
Lori @ RecipeGirl says
Wow, I’m so boring when it comes to making asparagus. This looks like a much better way to eat them!
Mary @ Delightful Bitefuls says
Gorgeous! Love the colors!
Lana says
With tender asparagus available at the markets, I am tempted to buy it every day. We just had it for dinner tonight, which did not stop me for coveting yours:) I adore hazelnuts and dried cherries, and I am sure that my girls would love it.
gourmet says
What a nice composition. I think I have to try immediately.
Maris (In Good Taste) says
This looks like a delicious way to prepare one of my favorite vegetables. Love the family pictures!!!
Drick says
you are so right, the asparagus is just perfect this time of year, we have been enjoying it lately too… very nice touch with the addition of the cranberries and vinaigrette, I have not thought of that taste sensation
Sukaina says
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.
Samantha Angela @ Bikini Birthday says
I think the tartness of the dried cherries would be awesome with this dish!
Delishhh says
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.
Nutmeg Nanny says
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!
Kimby says
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!