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Asparagus with Hazelnut Oil

Serves 4
10 Minutes


2 pounds asparagus, tough ends trimmed
1/2 teaspoon Sale di Cervia Sea Salt, plus more to taste
Pinch of sugar
1 tablespoon roasted Hazelnut Oil, plus more to taste
Freshly ground black Tellicherry Peppercorns to taste


Keep the asparagus in a rough bunch so the tips and ends are parallel. Place an inch of water in a saucepan or skillet that is at least 12 inches in diameter. Add the Sale di Cervia Sea Salt and sugar and bring to a boil. Add the asparagus, cover, and boil, rearranging occasionally, until almost tender, 4 to 5 minutes; drain. Arrange on a platter, drizzle with the oil, and season with salt and Tellicherry Pepper.

Recipe adapted from and photo courtesy of www.realsimple.com

Products suggested for this recipe:

Hazelnut Oil 16.9 oz (500 ml)
Use this delicious nut oil for baking, salad dressings and as a marinade ingredient.
From $16.95


Add Hazelnut Oil 16.9 oz (500 ml) to Cart
Peppercorns
Green, Pink, White, Tellicherry and Szechuan Peppercorns: sold separately or as a mix.
From $5.15


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