Although asparagus reaches peak season in spring, it is a favorite side dish of ours that we find ourselves eating essentially year round. In the spring, we tend to pair it with bright flavors like lemon. As we move into colder months however, we find ourselves craving more fall flavors with our vegetables. In this recipe, the asparagus takes on a more autumnal and nutty flavor due to the addition of nut oil and hazelnuts.
This recipe is easily adaptable. I like to use a flavored apple balsamic vinegar I have, but a regular balsamic vinegar would also work. I’ve used pecan oil in place of the hazelnut oil before as well. If you don’t have hazelnuts that are already toasted, add them with the asparagus and let them roast while you cook the asparagus.
- 1 large bunch asparagus
- 1 tablespoon hazelnut oil
- 1 tablespoon balsamic vinegar (I used an apple balsamic)
- Salt and freshly ground black pepper
- 4 tablespoons toasted hazelnuts, chopped
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
- Snap or cut the woody ends of the asparagus off, then arrange the spears on the baking sheet. Drizzle with hazelnut oil and balsamic vinegar, then toss to coat spears evenly. Season to salt and pepper, to taste.
- Bake in preheated oven for about 8-12 minutes (will vary based on thickness of stalks), until tender but still crisp. Top with hazelnuts and serve.
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