2 bunches Asparagus stems, snapped where tender and cleaned
3 tablespoons Extra Virgin Olive Oil
Kosher Salt to taste
Hazelnut Aigrelette (Aioli)
1 Shallots minced
1 tablespoon Whole Grain Mustard
1 tablespoon Lemon Juice
3 tablespoons Sherry Vinegar
2 ounces Hazelnut Oil
3 ounces Olive Oil
Salt to taste
2 tablespoons Hazelnuts toasted and finely chopped
Pinot Noir syrup
1 bottle Pinot Noir (or your favorite Red Varietal)
5 tablespoons Sugar
Toss asparagus in olive oil and salt to taste.
Place on pre-heated grill and cook until just tender – 3-6 minutes, depending on heat.
Hazelnut Aigrelette (Aioli):
Mix all ingredients.
Vinaigrette will easily emulsify, so this may be made in a food processor or beaten vigorously by hand until emulsified.
Finish the sauce by adding the finely chopped toasted hazelnuts – save some to sprinkle over the top of the asparagus when plated.
Pinot Noir Syrup:
In a heavy-bottomed saucepan, melt sugar. When sugar begins to turn golden, add wine.
Reduce on medium-high heat until syrupy, this should take about 10 minutes or so, depending on the heat level used.
Turn sauce down when it begins to thicken because it goes very quickly from that point on. Let cool and reserve.
This will stay good for a long time (don’t refrigerate).