It seems like I see variations of this recipe everywhere right now. I thought it might not be worth the work that goes into it, but actually, it’s pretty delicious. And so easy to do, I think this may become a favorite. It gets even better the longer it sits in the vinaigrette, so I may start making it the day before.
Half bunch of asparagus
Handful of toasted hazelnuts (toast in a pan or oven until medium brown), crushed (break in towel or zip-lock bag)
1 tablespoon chopped mint
1/2 lemon, juiced (about 1/4 cup)
3 tablespoons Sherry vinegar
1/4 cup olive oil
Salt and pepper
Parmigiano or pecorino
Using a vegetable peeler, shave the asparagus lengthwise to create strips. Toss with the hazelnuts and mint. Wisk together lemon juice, vinegar, and olive oil. Pour over asparagus and mix with salt and pepper to taste. Shave parmegiano or pecorino on top.