Asparagus, feta and roasted hazelnuts

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:

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.