Asparagus with Hazelnuts and Feta (2 of 3)

You know warm weather is on its way when all the lovely spring vegetables start popping up in your fruit and veg store. This is a really simple salad that is great at a bbq or as a side dish to any meats or fish. We actually just ate it as it is for lunch and it was delicious. When buying asparagus make sure you get the thin ones as they are usually not as woody as some of the larger ones. I used a really yummy persian feta that was marinated in garlic and dill but you can use any creamy feta that you can get such as danish feta.

Asparagus with Hazelnuts and Feta (1 of 3)

Asparagus with Hazelnuts and Feta (3 of 3)

 

 

Spring Asparagus with Persian Feta and Hazelnuts Recipe
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2 bunches of asparagus
a few spoonfuls of persian feta
a handful of roasted hazelnuts, chopped in half
a handful of fresh dill
extra virgin olive oil
lemon juice
salt flakes and freshly ground black pepper

Cut off the last 1cm of the asparagus ends and use a peeler to shave off the outer fibres of the last inch or so. This ensures that you don’t get any chewy woody or stringy bits. Blanch the asparagus in hot water for a couple minutes until just cooked and still a little firm. Immediately either plunge your asparagus in cold water or run under cold water in a colander. This stops the cooking and saves some of the beautiful bright green colour. Lay on your serving plate and scatter over the hazelnuts, torn up dill and crumbled feta. Drizzle with extra virgin olive oil and lemon juice and sprinkle with a little flaked salt and freshly ground black pepper.

Serves 2 for lunch or 4 as a side dish.

 

One Response to Spring Asparagus with Persian Feta and Hazelnuts

  1. di from the culinary library says:

    Great pictures Prue, tiny edible flowers would look good with this. Yellow Dill umbrils or baby blue thyme flowers.

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