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INGREDIENTS
▪ 1⁄4 cup whole hazelnuts
▪ 20 medium-size asparagus spears
▪ 8 cups water
▪ Salt
▪ 2 tbsp olive oil
▪ Sea salt
▪ Fresh ground pepper
▪ 1⁄2 cup (about 50 grams) goat
cheese (preferably Carmelis Lior), very chilled
▪ Vin Cotto (or substitute balsamic
vinegar)
Preheat oven to 350°F. Place whole hazelnuts in a shallow baking pan. Bake,
stirring frequently, for 15-17 minutes or until lightly toasted. Remove from pan
and immediately wrap in paper towels. Place wrapped nuts in a plastic bag. Seal
bag and allow nuts to steam for 5 minutes, then roll enclosed nuts on a hard surface
to remove skins. Remove nuts from bag and paper towels and discard skins. Cool
nuts on a baking tray; once cool, crush with a rolling pin.
To prepare asparagus for grilling, remove the white, woody part of the base of
each stalk (approximately 1 inch). In a medium pot, salt water heavily, boil water
and add asparagus, blanching for 2 minutes, or until about half-cooked. (Do not
overcook as asparagus should still be slightly firm after grilling.) Immediately
submerge asparagus into an ice bath. Once cooled, lay on paper towel to dry. Drizzle
to coat with olive oil and season with salt and pepper.
Remove chilled goat cheese from refrigerator and immediately shred, grate or cut
into approximately 1⁄4-inch pieces.
Preheat a barbecue or grill to high heat. Grill oiled and seasoned asparagus for
about 20 seconds, until hot and browned with grill marks.
To serve, place 10 asparagus spears onto each serving plate. Drizzle each plate
with with approximately 2 tbsp Vin Cotto. Sprinkle goat cheese onto the hot asparagus.
Sprinkle approximately 2 tbsp of crushed hazelnuts on each plate. Serve warm.
Makes 2 servings.
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