December 22, 2006, Newsletter Issue #132: Asparagus with Hazelnut Butter
Tip of the Week
An elegant preparation for asparagus. Serves 6
2 Pounds asparagus, trimmed Salt
1/2 Cup butter
4 Ounces hazelnuts, finely chopped
2 teaspoons tarragon wine vinegar
Steam the asparagus over salted water until crisp-tender and drain well.
Reserve and keep warm. Melt the butter in a small saucepan and when it is
hot, but not yet brown, add the chopped nuts. Cook and stir just until the nuts are light brown, about one minute. Add the vinegar, stir and pour immediately over the asparagus.
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