Asparagus, feta and roasted hazelnuts
Discover a delightful Asparagus, Feta, and Roasted Hazelnuts recipe! This fresh, vibrant dish combines tender asparagus, creamy feta, crunchy hazelnuts, and a tangy lemon zest and vinegar dressing, all brought together with the sweetness of currants and the subtle bite of chives. Perfect for a spring time meal or a side dish at your next gathering!
Cook time 5 min
Prep time 30 min
Ingredients:
2 tbsp currants1 tbsp vinegar
1.50 lb asparagus
1/3 cup hazelnuts
1/3 cup feta cheese
2 tbsp chives
2 tbsp lemon zest
This Asparagus, Feta, and Roasted Hazelnuts is a delightful and nutritious dish that perfectly combines the earthy flavors of asparagus with the creamy saltiness of feta and the rich crunch of hazelnuts. It's an excellent choice for a light lunch, a side dish, or even as an appetizer for your next gathering. The addition of currants and lemon zest enhances the flavor profile with a hint of sweetness and citrusy freshness.
Instructions:
- In a small bowl, combine the 2 tablespoons of currants with 1 tablespoon of vinegar. Allow them to soak for about 10 minutes to plump up.
- Preheat your oven to 350°F (175°C).
- Spread the hazelnuts on a baking sheet in a single layer.
- Roast in the oven for about 8-10 minutes, or until they are golden brown and fragrant.
- Remove from the oven and let them cool.
- Once cooled, roughly chop the hazelnuts and set them aside.
- Rinse the asparagus under cold water.
- Trim off the woody ends.
- Cut the asparagus into bite-sized pieces, about 1-2 inches long.
4. Cook Asparagus:
- Bring a pot of water to a boil.
- Blanch the asparagus pieces in the boiling water for about 2-3 minutes until they are tender-crisp.
- Drain and immediately transfer the asparagus to a bowl of ice water to stop the cooking process.
- After a few minutes, drain the asparagus and set aside.
- In a large mixing bowl, combine the prepared asparagus, soaked currants (drained), chopped roasted hazelnuts, and lemon zest.
6. Add Feta and Chives:
- Crumble the feta cheese and add it to the bowl.
- Finely chop the chives and toss them in as well.
7. Toss and Serve:
- Gently toss all the ingredients together until evenly mixed.
- Drizzle with a bit more vinegar if desired, and season with salt and pepper to taste.
- Serve the asparagus, feta, and roasted hazelnuts as a fresh and flavorful side dish or as a topping for grilled meats or fish. Enjoy!
Tips:
- Toasting Hazelnuts: Roast the hazelnuts in a preheated oven at 350°F (175°C) for about 10 minutes or until they are fragrant and their skins begin to split. After roasting, place them in a clean kitchen towel and rub vigorously to remove as much of the skin as possible.
- Prepping Asparagus: Trim the woody ends of the asparagus before cooking. You can blanch the asparagus in boiling salted water for 2-3 minutes until they are just tender and then transfer them to an ice bath to stop the cooking process and retain their vibrant color.
- Combining Flavors: Soak the currants in vinegar ahead of time to plump them up and infuse them with tanginess. This step enhances the overall flavor profile of the dish.
- Serving Suggestions: This salsa can be served warm or at room temperature. It's delicious on its own, but you can also serve it over a bed of mixed greens or as a topping for grilled fish or chicken.
This Asparagus, Feta, and Roasted Hazelnuts is a vibrant and flavorful dish that is sure to impress. It's a simple yet sophisticated recipe that highlights the natural flavors of the ingredients while combining them in a way that is both harmonious and exciting. Perfect for any occasion, this salsa is a true testament to the beauty of fresh, wholesome ingredients.
Nutrition per serving
4 ServingsCalories 170kcal
Protein 8g
Carbohydrates 16g
Fiber 5g
Sugar 8g
Fat 10g
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