Roasted Asparagus with Hazelnut Dressing

Side dishServes 4

Preheat the oven to 180ºC/gas mark 5. Place the hazelnuts on a baking tray and place in the oven to toast for about 10 mins. Remove from the oven and increase the temperature to 220ºC/gas mark 7, ready for the asparagus. Place the nuts in a clean tea towel, fold the towel over and rub so that the skins come away from the nuts. Next, coarsely chop or lightly blitz the nuts in a food processor and keep to one side. To make the dressing, place the nut oil, half the olive oil and the vinegar in a small bowl add salt and pepper to season. Whisk until combined and set to one side. Place the asparagus spears on a baking tray and toss with the remaining olive oil, then season with salt and pepper. Place in the oven and roast for about 12 mins, until they are just lightly browning and tender. If the spears are small they will take less time to cook, so keep an eye on them. Transfer the asparagus to a warm serving dish and drizzle over the dressing, then sprinkle over the hazelnuts and serve.


* 750g asparagus
* 75g whole hazelnuts
* 3 tbsp olive oil
* 2 tbsp hazelnut/walnut oil
* 1 tbsp white wine or balsamic vinegar
* salt + pepper