***Here's another great recipe from my new Biltmore Estate cookbook. One of our favorite veggies is fresh asparagus, so selecting this recipe from the book was a no-brainer. I also just so happened to have the Frangelico from the Giandua Souffle that I made a while back. It was delicious...and we have most of the Hazelnut Butter left over to add to other dishes. It would be good added to something like mashed potatoes. YUM!***
Roasted Fresh Asparagus
Ingredients:
1 lb. green asparagus, trimmed and peeled
2 tbsp. EVOO
2 tsp. lemon juice
1 tsp. kosher salt
1 tsp. pepper
3 tbsp. Hazelnut Butter (below)
Directions:
Preheat the oven to 425 degrees. Toss the asparagus with the olive oil, lemon juice, kosher salt and pepper in a bowl, coating well. Spread on a baking sheet and roast for 10 minutes or until tender. Serve with the Hazelnut Butter.
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Hazelnut Butter
Ingredients:
1/3 cup crushed toasted hazelnuts
1/2 cup (1 stick) butter, softened
1 tbsp. minced shallot
2 tbsp. chopped parsley
1/2 tsp. grated lemon zest
2 tsp. lemon juice
1 tbsp. Frangelico Hazelnut Liquer
1 tbsp. honey
1 tsp. kosher salt
1 tsp. pepper
Directions:
Combine the hazelnuts with the butter, shallot, parsley and lemon zest in the bowl of a small tabletop mixer. Add the lemon juice, liquer, honey, kosher salt and pepper. Beat at low speed with a paddle attachment until well mixed, scraping the side of the bowl occasionally.
Shape into a log about 1 inch in diameter on plastic wrap or baking parchment. Wrap and chill until firm. Cut into 1/4-inch slices to serve.
Source: "Biltmore - Our Table to Yours - Chef's Selection Cookbook"
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