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 tablespoon white wine vinegar
1 teaspoon Dijon mustard
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
5 tablespoon hazelnut oil (olive oil can also be used)
3 tablespoon chopped hazelnuts, toasted
3 tablespoon 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.
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.
Drick
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
Maris (In Good Taste)
This looks like a delicious way to prepare one of my favorite vegetables. Love the family pictures!!!
gourmet
What a nice composition. I think I have to try immediately.
Lana
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.
Mary @ Delightful Bitefuls
Gorgeous! Love the colors!
Lori @ RecipeGirl
Wow, I'm so boring when it comes to making asparagus. This looks like a much better way to eat them!
Tracy
Easy and beautiful! Love it!
Kimmie
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)
Thanks for stopping by, Kimmie. Yes, I consider "Canuck" a friendly term, particularly since my favorite hockey team (Vancouver Canucks) uses the name.
Nancy@acommunaltable
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!
Jessica @ How Sweet
This asparagus looks incredible Dara!