Roasted Asparagus with Parmesan Truffle Vinaigrette
This roasted asparagus recipe with parmesan truffle dressing makes for a great alternative to classic hollandaise sauce. Inspired by Caesar salad dressing, it’s a fantastic springtime side dish that everyone will love.
For the roasted asparagus:
700gwhite asparagus,trimmed and peeled
Sea salt and freshly ground pepper,to taste
For the dressing:
1large egg yolk,as fresh as possible
1small garlic clove,minced
1anchovy fillets (packed in oil), drained and very finely chopped
1tablespoonsfreshly squeezed lemon juice
3 1/2tablespoonsmild extra-virgin olive oil
1/2tablespoontruffle oil(I like black truffle oil, omit if preferred)
20gfinely grated parmesan(about 2 tablespoons)
coarse sea salt and freshly ground black pepper,to taste
25groasted hazelnuts,coarsely chopped
Chopped flat-leaf parsley
Preheat oven to 400˚ F / 200°C and line a baking sheet with parchment paper.
Place the asparagus on the prepared baking sheet. Drizzle with a little olive oil and toss to coat. Season with salt and pepper. Transfer to the preheated oven and roast until asparagus is tender and lightly browning, about 25-30 minutes, turning the spears halfway through (cooking time depends on the thickness of the spears and how tender you like your asparagus).
Meanwhile, in a medium bowl, whisk the egg yolk. Add the garlic, anchovy, Dijon mustard and lemon juice. Whisk to combine. Slowly add the olive oil, whisking continuously until emulsified. Whisk in the truffle oil, followed by the parmesan cheese. Season with salt and pepper, to taste.
Transfer the roasted asparagus to a serving plate, drizzle with the dressing and garnish with the roasted hazelnut, as well as a sprinkle of parsley. Serve and enjoy!
As a time saver, pre-roasted hazelnuts can also be found at your local natural foods store.
Otherwise roast the hazelnuts in a dry skillet over medium heat, toast the hazelnuts, stirring them to color evenly, until the skins char in places and begin to split and flake, about 10 minutes. Transfer the nuts into a clean kitchen towel and wrap the towel around them. Rub the nuts against one another inside the towel to remove the skins. Do not worry if some bits of skin remain.
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