Tuesday, April 14, 2015

It's Still Asparagus Season

Still loving asparagus!  There's just about another month left in asparagus season, so be sure to get them while they're at their best.

If you're in California, you can find them at your local farmer's market this time of year.

As always, this recipe is maximized for anti-inflammation healing!



Asparagus with Hazelnut Vinaigrette

1 large shallot minced
2 T sherry vinegar
1 T Dijon mustard
1 t Coconut Nectar
1/3 c flax oil  (high in omega-3s)
1/4 c toasted hazelnuts, skinned and chopped
1 hard boiled egg (from a grass-fed chicken to increase omega-3s)
2 lbs of asparagus with coarse bottoms snapped off

Make the vinaigrette by whisking together the shallot, vinegar, Dijon, Coconut Nectar and flax oil.  Toast the hazelnuts in a 400 degree oven.  Remove and rub the hazelnuts briskly in a tea towel to remove skins.  Chop the nuts.  Chop the hard boiled egg.  Drop the asparagus into boiling water and cook until just barely done, or crisp/tender.  Remove the asparagus from the heat and place on a platter. Drizzle with vinaigrette and top with chopped eggs and hazelnuts.  Serve the dish warm or at room temperature.



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