top of page

Asparagus with Orange Dressing and Toasted Hazelnuts

['2 tablespoons finely chopped hazelnuts', '1 1/2 lb asparagus', '1/4 teaspoon freshly grated orange zest', '2 teaspoons fresh orange juice', '1 teaspoon fresh lemon juice', '2 tablespoons olive oil']

Preheat oven to 375°F.
Toast hazelnuts in a small shallow baking pan until golden, 4 to 5 minutes. Trim woody ends from asparagus and, if desired, peel lower 2 inches of stems with a vegetable peeler. Cook asparagus in a large saucepan of boiling salted water until crisp-tender, about 6 minutes, and drain well in a colander. Whisk together remaining ingredients except nuts with salt and pepper to taste.
Transfer hot asparagus to plates. Spoon orange dressing over top and sprinkle with nuts.

Attribution for Recipes (CC BY-SA 3.0):


The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:

[Food Ingredients and Recipes Dataset with Images]

[Dataset URL] 

License: CC BY-SA 3.0

We  would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.

bottom of page