Asparagus with toasted nuts
Asparagus is plentiful and affordable at this time of year, so grab a few bunches and blanch them, then toss them with olive oil and lemon juice, and add some nuts and seeds for crunch. This dish is delicious warm, but it’s also good at room temperature so it’s perfect for picnics.
Ingrediënten
- 1 cup 170 g nuts (I like half hazelnuts, half almonds)
- ⅓ cup 50 g sesame seeds
- 1 teaspoon sea salt
- 2 bunches asparagus spears
- Extra virgin olive oil for drizzling
- Juice of ½ lemon
Instructies
- Combine the nuts and sesame seeds in a large dry frying pan.
- Toast until the nuts and seeds are golden brown and aromatic.
- Transfer to a chopping board, sprinkle with the sea salt and roughly chop.
- Trim or snap the base of the asparagus spears.
- Plunge the spears into a large saucepan of boiling water.
- Cook for 1 minute, then drain and rinse under cold running water.
- Place the asparagus on a nice plate, drizzle with olive oil and sprinkle with the chopped nuts.
- Finish by squeezing a little lemon juice over the top.
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