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Asparagus tomatoes shallots parsley moscatel vinaigrette Square-min.jpg

Asparagus, tomatoes, hazelnuts, and chives with a Moscatel vinaigrette

Prep 20 minutesCooking 10 minutes4 people

Asparagus, tomatoes, hazelnuts, and chives with a Moscatel vinaigrette

recipe

10 minutes

Side Dish

30 minute or less

Summer Recipes

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Easy

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Ingredients

For the salad:

2 bunches asparagus

250g cherry tomatoes, cut in half

 

For the dressing:

10g chives, finely chopped

50g toasted hazelnuts, roughly chopped

2 tbsp Belazu Cornicabra Olive Oil

1 tbsp Belazu Moscatel Vinegar

Salt and pepper to taste

Instructions

  1. Place a medium saucepan with water on to boil. Season well with salt.
  2. Trim the asparagus and blanche for 3 minutes. Drain, refresh in cold water and drain again.
  3. In a large bowl add all the ingredients for the dressing and mix to combine.
  4. Slice the asparagus into thick slices on an angle and add to the dressing along with the halved tomatoes.
  5. Mix the salad and serve immediately.

Included in this Recipe

Moscatel Vinegar

Moscatel Vinegar

The 'dessert wine vinegar.' Try it with honey and oil for a standout salad dressing

Cornicabra Extra Virgin Olive Oil 500ml

Cornicabra Extra Virgin Olive Oil 500ml

Spanish single varietal extra virgin olive oil made from olives grown in Andalucia, this oil is perfect for cooking and for making dressings.