Follow these steps for perfect results
fresh asparagus
trimmed
raspberry hazelnut vinaigrette
drizzled
water
for steaming
Rinse asparagus in cool water.
Break off the tough ends of the asparagus.
Place water in a medium-sized saucepan with a lid.
Place a vegetable steamer basket inside the saucepan, ensuring the water level is below the basket.
If you don't have a steamer basket, steam asparagus using your preferred method.
Break the asparagus in half and arrange evenly in the steamer basket.
Cover the saucepan with a lid.
Cook over medium heat for 3-5 minutes, until the asparagus turns bright green.
Immediately remove the saucepan from the heat.
Drain off most of the hot water, leaving a few tablespoons.
Submerge the steamed asparagus in a cool ice bath or run cold water over it to stop the cooking process.
Return the asparagus to the saucepan and cover with the lid to warm it slightly.
Do not cook further. Finish preparing the rest of your meal.
Serve the asparagus and drizzle with raspberry hazelnut vinaigrette dressing.
Expert advice for the best results
Do not overcook the asparagus; it should be bright green and slightly firm.
An ice bath will stop the cooking process and maintain the color.
Experiment with different vinaigrettes to change the flavor profile.
Everything you need to know before you start
5 minutes
Can be prepped ahead and steamed just before serving.
Arrange asparagus spears neatly on a plate, drizzle with vinaigrette, and garnish with a sprinkle of toasted hazelnuts (if not allergic).
Serve as a side dish with grilled chicken or fish.
Serve cold as part of an antipasto platter
Pairs well with asparagus and vinaigrette.
A lighter option.
Discover the story behind this recipe
Asparagus is a popular spring vegetable in many European cuisines.
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