Follow these steps for perfect results
asparagus
trimmed and cut
orange
peeled and sectioned
orange juice
red wine vinegar
orange zest
Dijon mustard
olive oil
ground ginger
salt
pepper
ground
hazelnuts
coarsely chopped, toasted
Trim asparagus and cut into 1-inch pieces.
Cook asparagus in boiling water for 1-1.5 minutes until tender-crisp.
Immediately plunge the cooked asparagus into ice water to stop cooking.
Drain the asparagus well.
In a small bowl, whisk together orange juice, red wine vinegar, orange zest, Dijon mustard, and olive oil.
Season the vinaigrette with ground ginger, salt, and pepper.
Toss the blanched asparagus and orange sections with the orange vinaigrette.
Sprinkle with toasted hazelnuts before serving.
Expert advice for the best results
Toast the hazelnuts for a richer flavor.
Use fresh, seasonal asparagus for the best taste.
Everything you need to know before you start
5 minutes
Can be made a few hours in advance.
Arrange asparagus and orange sections artfully on a plate. Drizzle with extra vinaigrette.
Serve as a side dish with grilled salmon or chicken.
Serve chilled or at room temperature.
Crisp and refreshing.
Discover the story behind this recipe
Asparagus is a spring vegetable enjoyed in many Mediterranean countries.
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