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