Categories: Vegetables- Asparagus

Ingredients

• sauce:
• 2 slices firm white sandwich bread
• 1/2 cup hazelnuts
• 3 garlic cloves
• 1/4 cup olive oil
• 1/2 to 2/3 cup water
• 1/2 cup packed fresh flat-leaf (Italian) parsley
• 2 tsp. white-wine vinegar
• 2 lb. thin asparagus

Directions

1. To make sauce, trim crusts and cut bread into 1/3-inch cubes. Discard any loose skins from hazelnuts and coarsely chop nuts. Thinly slice garlic.

2. In a 10-inch skillet heat olive oil over moderate heat until bot but not smoking and cook bread, nuts, and garlic; stirring occasionally, until golden.

3. With a slotted spoon transfer 2 Tbsp. hazelnuts and a few garlic slices to a small bowl and reserve for garnish.

4. Cool remaining mixture to warm and in a blender blend with 1/2 cup water, parsley leaves, and vinegar until combined well, adding enough remaining water, 1 Tbsp. at a time, to facilitate, blending. Season sauce with salt.

5. Trim asparagus and in a steamer set over boiling water steam asparagus just until tender, 2 to 5 minutes depending on thickness of stalks.

6. In a bowl toss asparagus with sauce. Arrange asparagus on a platter and sprinkle with reserved hazelnuts and garlic.

Email to a friend | Print this recipe | Back