Roasted Asparagus

Hazelnut Vinaigrette
  • ½ cup hazelnuts or ½ cup toasted chopped hazelnuts
  • 3 tablespoons hazelnut oil
  • 3 tablespoons oil
  • 2 tablespoons white wine vinegar
  • ¼ teaspoon salt
  • ⅛ teaspoon finely ground pepper
  • 1½ pounds fresh medium asparagus spears, peeled and trimmed
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper
Red Pepper Vinaigrette
  • 2 medium garlic cloves
  • 1 medium shallot
  • 3 tablespoons finely chopped sweet red pepper, seeded
  • 2 tablespoons red wine vinegar
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons fresh lemon juice
  • 1 tablespoon mayonnaise
  • salt and freshly ground black pepper
  • 1 tablespoon finely chopped basil leaves
  • ½ cup olive oil
  • Garnish
  • 2 tablespoons pine nuts
  • 2 tablespoons finely chopped, seeded, sweet red pepper

For Hazelnut Vinaigrette;

  1. Preheat oven to 350F. Toast hazelnuts in oven for 10 minutes. Remove and rub off skins with a dish towel and coarsely chop. Reserve.
  2. Whisk together ingredients. Reserve.

For Red Pepper Vinaigrette

  1. In a food processor fitted with a steel blade, process the garlic, shallot, and red pepper until minced. Add the vinegars, lemon juice, mayonnaise, salt, pepper, and basil. Process until combined. With the motor running, slowly add the olive oil. Taste for seasoning. Set aside.
  2. Preheat the oven to 350F. Toast the pine nuts until lightly browned, about 5 minutes. Set aside.

For Asparagus

  1. Increase oven temperature to 450F. Place the asparagus spears on a baking sheet and toss with the oil and salt and pepper so they are evenly coated.
  2. Roast for about 12 minutes or until tender, very slightly browned. The time will depend upon how thick the asparagus are.
  3. Using tongs, place the asparagus on a platter and spoon vinaigrette over. Sprinkle with toasted hazelnuts; serve warm. When ready to serve, pour the vinaigrette evenly over the asparagus. Sprinkle the diced red pepper and toasted pine nuts on top and serve immediately.

Serves 4 people.

Leeks Vinaigrette



  • 1 garlic clove, minced
  • 3 tablespoons olive oil
  • 8 leeks, white and light green parts only, cleaned (see tips on leeks)
  • 1 ½ cups chicken broth
  • 1 tablespoon fresh lemon juice
  • 1 ½ teaspoons Dijon mustard
  • 2 tablespoons finely chopped Italian parsley, plus more for garnish
  • 2 teaspoons lemon zest
  • Salt and freshly ground black pepper to taste


  1. In a skillet large enough to hold the leeks in one layer, heat 2 tablespoons of the olive oil over medium-high heat.
  2. Put the leeks in the skillet and cook, using tongs to turn them, for about 5 minutes, or until lightly browned. Add the broth, cover and cook for about 10 minutes, or until the leeks are tender when pierced with a knife. Transfer the leeks to a serving platter with a rim.
  3. Off the heat, add the remaining 1 tablespoon oil, lemon juice, mustard, parsley, lemon zest and garlic to the skillet, and whisk to combine. Season with salt and pepper. Spoon the mixture over the leeks and garnish with parsley. Serve immediately, or chill.


Quick Leek Tips

Advance Preparation

May be made one day ahead, covered and refrigerated.

Serves 4 people.