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asparagus, artichokes, and hazelnuts on a serving plate

Asparagus, Artichokes, & Hazelnuts

Nothing says the arrival of spring like beautiful bunches of asparagus and fresh artichokes at the market. In the past, I have made this dish with fresh baby artichokes that I have to peel and clean. But, there were none at the market, so I'm using frozen artichoke hearts. The frozen artichokes paired very well with the fresh asparagus. They taste quite nice and are absolutely no work at all. We perfectly steam the asparagus and artichoke hearts, than toss them with a tangy vinaigrette and top with some roasted hazelnuts. Serve as a lovely first course or along side the main dish. I'll be making this recipe all season since it goes so well with so many different meats and fish dishes. 
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Prep Time 40 mins
Cook Time 10 mins
Total Time 50 mins

Ingredients
  

  • 1 T Dijon Mustard
  • 3 T Red Wine Vinegar
  • ¼ cup Olive Oil
  • 2 bunches or 2 pounds Asparagus ends trimmed off
  • 1 12- oz bag Frozen Artichokes Hearts thawed
  • ¼ cup Lightly Chopped Toasted Hazelnuts
  • Salt & Pepper

Instructions
 

  • In a small bowl, whisk the mustard and vinegar until combined.
    dijon and vinegar mixture in a bowl
  • Slowly add the olive oil drop by drop until it starts to emulsify. Once the sauce has thickened, you can increase adding the olive oil. Season with salt and pepper. Set aside.
    seasoning the vinegar mixture
  • In large sauté pan with a lid over medium heat, add the asparagus and artichokes. Cover with ½ cup of water. Place the lid on and cook for 4-7 minutes until the vegetable are cooked, but still have a crunch to them.
    saute pan with asparagus and artichokes in it
  • Remove from the heat, drain off the water. Return to the pan toss with the dressing. Season with salt and pepper.
    drizzling the vinegar sauce over the asparagus and artichokes
  • Place on a platter. Sprinkle on chopped hazelnuts.
    sprinkling the hazelnuts over the dressed asparagus and artichokes
  • Serve immediately with a sprinkle of fleur de sel.

Notes

TIPS & TRICKS
– You can use other vinegars: champagne, apple cider or lemon juice.
– I like to use medium-size asparagus (similar is size to a pen), but you can use pencil thin or thicker, if you prefer. Cooking time will vary.
– You may serve this dish cold, like a salad, or warm. Just toss with the dressing at the last moment since the vinaigrette will change the color of the vegetables.