White asparagus is a bit sturdier than its popular green cousin, maintaining a great crisp texture even when cooked and dressed in this recipe for White Asparagus with Tarragon Dressing. Serve warm or at room temperature.
White Asparagus with Tarragon Dressing
Servings
4 Servings
Ingredients
- 1/3-1/2 cup whole hazelnuts
- 3 tablespoons minced shallots
- 1 tablespoon minced fresh tarragon leaves
- 1 tablespoon minced fresh parsley leaves
- 1/2 teaspoon kosher salt or more to taste
- Freshly ground black pepper
- 1/4 cup white wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon Gold’s Dijon mustard
- 1/2 cup extra-virgin olive oil
- 1 bunch white asparagus woody ends trimmed
Instructions
- Asparagus:
- Add about 1 inch of water to the bottom of a large pot or saucepan. Bring to a boil over medium heat. Carefully place steamer basket insert with asparagus into the pot, and cover. Steam for 6-8 minutes – asparagus should be crisp-tender.
- Remove from heat and immediately transfer asparagus to a serving bowl. Pour dressing over warm asparagus to marinate.
- Serve warm or at room temperature. Sprinkle with roasted hazelnuts before serving
- Hazelnuts:
- Preheat oven to 325°F. Line a baking sheet with parchment or foil. Spread nuts in an even layer; place in oven. Bake for 10-12 minutes – until hazelnut skins split and appear cracked. Remove from oven and cool. Using fingertips or dish towel, rub nuts to remove skins. Coarsely chop nuts; set aside.
- Dressing:
- Combine shallots, herbs, salt, pepper, vinegar, lemon juice, and mustard in a large mixing bowl. Whisk to blend. While continuously whisking, pour oil into bowl in a small, steady stream until emulsified and blended. Season to taste, adding more salt or pepper if needed. Set aside.
- Recipe originally published in JOY of KOSHER with Jamie Geller Magazine Winter 2014 SUBSCRIBE NOW
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