We hear the temperature in North Carolina is 106°F at the moment. No wonder some people aren't
Wednesday is league bowling again, It seems such a long time since last Thursday.
This recipe was demonstrated on local TV (Canada AM) the other day and featured a chef called Rose Murray who buys her asparagus from Barrie's. I thought it looked delicious but hunting for a picture, I found it was not original to her although she may have made adaptations.
Oven-Roasted Asparagus with Hazelnut Vinaigrette
2 Tbs finely chopped shallots
1 Tbs hazelnut or olive oil
1 Tbs red wine vinegar
1/2 tsp Dijon mustard
1 lb (500 g) asparagus, freshly roasted
1. In a small bowl, whisk together the shallots, hazelnuts, hazelnut oil, vinegar and mustard.
2. Transfer the hot, freshly roasted asparagus to a warm platter and spoon the dressing over the top. Toss gently to coat the asparagus with the dressing.
How to Toast Nuts
1. Spread the nuts out on a baking sheet and bake in a 350°F (180°C) oven for about 5 minutes, watching carefully. (In the summer, I use my toaster oven to toast nuts to avoid heating up the kitchen.)
2. When toasting hazelnuts, wrap the warm nuts in a clean tea towel and rub vigorously to remove their loose, brown skins before using. (Don't worry if a few skins are left)
Source: Rose Murray
Have a great day