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Asparagus salad, hazelnuts, lemon, capers

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The arrival of locally grown new season’s asparagus is like a billboard announcing the demise of winter. As the weather slowly warms, the first purple tipped, green spindly spears transform into more robust asparagus, the flavour improves and the price drops.

Asparagus has a natural affinity with so many other flavours: salt, butter, cream and cheese, prosciutto, bacon and pancetta, chicken, fish and eggs, potatoes, capers and toasted nuts, oranges and lemon.

For this salad I chose salty capers, lively lemon zest and toasty hazelnuts to enhance my lightly cooked asparagus. The dressing is multilayered lemon, the deep and zesty tang of seasoned lemon infused olive oil and freshly squeezed juice.

400g fresh asparagus spears
zest of 1 lemon
2 tablespoons roasted hazelnuts
2 tablespoons capers
sea salt and black pepper
2 tablespoons lemon infused olive oil
juice of 1/2 lemon

Trim the tough ends off the asparagus.
Bring a pot of water to the boil and cook the asparagus for 3 minutes.
Drain, then refresh in iced in water.
Oven roast the hazelnuts until golden.
Allow them to cool then wrap the nuts in a clean tea towel and rub off the skins. Chop the nuts roughly.
Use a zesting tool to remove the zest from the lemon.
Drain rinse and squeeze dry the capers.
Combine all the ingredients in a bowl and toss to combine.
Arrange on a serving plate.
Taste the dressing and season to taste.
Serves 6

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

25 comments on “Asparagus salad, hazelnuts, lemon, capers

  1. Pingback: Asparagus Milanese | Please Pass the Recipe

  2. Pingback: In My December Kitchen | Please Pass the Recipe

  3. chef mimi
    September 26, 2014

    Love the capers and the hazelnuts! Brilliant!

    Like

  4. My Kitchen Witch
    September 24, 2014

    I’m on a bit of a hazelnut craze at the moment – so yum! All those flavours and textures to go with the perfect vegetable.

    Like

    • ladyredspecs
      September 24, 2014

      You’re right Deb, this salad’s a great combo of flavours and textures. It must be almost time for fresh hazelnuts in your neck of the woods. I used the last of my local hazelnuts with the first of the local asparagus.

      Like

  5. Baking With Gab
    September 24, 2014

    Yum, this sounds divine. I’m loving how cheap and abundant asparagus is at the moment!

    Like

    • ladyredspecs
      September 24, 2014

      Thanks Gab. It’s hard to believe that not too many years ago asparagus was exotic, expensive and usually sourced in a can. Thanks goodness times have changed…..

      Like

  6. Michelle
    September 24, 2014

    Wonderful! (And, a bit depressing as we head into winter…)

    Like

    • ladyredspecs
      September 24, 2014

      The thought of asparagus might be depressing for you, but I have quince envy!

      Like

  7. StefanGourmet
    September 24, 2014

    Don’t think I’ve ever had asparagus with toasted nuts. Must try!

    Like

    • ladyredspecs
      September 24, 2014

      They are a good combination Stefan, almonds work well too, but I particularly like hazelnuts with asparagus

      Like

      • StefanGourmet
        September 24, 2014

        I’ve put it on my ‘to try’ list. Perhaps I’ll turn this into a pasta dish.
        P.S. Did you notice I made gluten free bread? I thought you’d get a kick out of that šŸ™‚

        Like

  8. cheergerm
    September 23, 2014

    I am off to the Growers Market on Thursday and I am earmarking my asparagus for this delicious sounding dish.

    Like

    • ladyredspecs
      September 23, 2014

      I hope you enjoy it Cheery, they are a great flavour combination

      Like

  9. suej
    September 23, 2014

    Sounds lovely, but I’ve got quite a wait until ours is around…7 months or so!

    Like

    • ladyredspecs
      September 23, 2014

      That time will pass before you know it Sue…..

      Like

      • suej
        September 23, 2014

        Oh, don’t! Time is passing too quickly already! šŸ™‚

        Like

  10. Anne Wheaton
    September 23, 2014

    Looks delicious. Only six months until ours is ready.

    Like

    • ladyredspecs
      September 23, 2014

      Don’t you just love seasonal produce Anne. Homegrown asparagus must be wonderful!

      Like

  11. Marie-whenspoonmeetspot
    September 23, 2014

    Beautiful recipe, I love the addition of capers!

    Like

    • ladyredspecs
      September 23, 2014

      Thanks Marie, that little salty bite goes so well in this salad….

      Like

  12. Leah
    September 23, 2014

    Yum, what a fabulous combination. I’m loving the fresh Australian asparagus around at the moment… so tasty šŸ™‚ x

    Like

    • ladyredspecs
      September 23, 2014

      I agree, it’s wonderful! I think you’d really like this combo Leah xxxx

      Like

      • Leah
        September 23, 2014

        Reminds me of that salad we made last year for NYE. Bought asparagus today with the intention of making something like this one night this week šŸ™‚ xxx

        Like

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This entry was posted on September 23, 2014 by in Food, Gluten Free, Light Savoury Dishes, Side Dishes & Salads and tagged , , , , .
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