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Asparagus With Hazelnut Vinaigrette

Makes 6 to 8 servings

• 2 pounds fresh asparagus
• 2 tablespoons diced red pimiento
• 2 tablespoon crushed toasted hazelnuts

HAZELNUT VINAIGRETTE

• 1/3 cup roasted or cold-pressed hazelnut oil
• 3 tablespoons sherry vinegar
• Salt and pepper to taste
• 1 tablespoon capers
• 1 finely minced green onion
• 2 teaspoons minced fresh parsley

Choose thick spears of asparagus. Align the asparagus at the tip end in a straight line. Creating pieces of equal size, cut away about 1 inch of the tough stalk end. Steam the asparagus, standing up in a tall covered pot or in a shorter pot with a hood created from aluminum foil. Steam in water that has a depth of about 1 inch. Steam for 5 minutes or until tender. Rinse immediately in ice water.

Whisk together all of the vinaigrette ingredients, mixing well. Arrange the asparagus on a platter and pour the vinaigrette over it. Chill 30 minutes before serving. Top with diced pimiento and hazelnuts, and serve.

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