We teamed up with Riverford Organic for our ‘perfect lunch’ competition this month, and were blown away by their incredible company and the amazing things they do for their customers.
We’ll have more recipes from Riverford in the next few weeks, as they’ll be sharing their best recipes for a spring-themed lunch, but to whet your appetites here is a fresh take on asparagus, enjoy!
75g toasted hazelnuts, coarsley chopped
3 tbsp olive oil
2 tbsp hazelnut/walnut oil
1 tbsp white wine or balsamic vinegar
Sea salt & freshly ground black pepper
Preheat the oven to 180C.
Place the hazelnuts on a baking tray and place in the oven to toast for a few mins. Remove from the oven. Increase the temperature to 220C.
Put the nuts in a clean tea towel, fold the towel over and rub the skins off the nuts. Coarsely chop them or blitz in a food processor. Keep to one side.
To make the dressing, place the hazelnut or walnut oil in a bowl with half the olive oil, the vinegar and salt and pepper to season. Whisk to combine.
Put the asparagus spears on a baking tray and toss with the remaining olive oil. Place in the oven and roast for approx 12 mins, until they are just lightly browning and tender. Small spears will take less time to cook, larger ones maybe more, so keep a good eye on them.
Transfer to a serving dish and drizzle over the dressing, then sprinkle over the hazelnuts to serve.