Asparagus with Hazelnut Vinaigrette

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            FOOD FUNNY
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Here's another one for your dancing and dining pleasure from
"DRSPAGHETI":

Do jellyfish get gas from eating jellybeans?

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            TODAY'S RECIPE
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If you must know the truth, this sauce can be used on just about any
vegetable or mixture of salad greens. Almost any nuts may be
substituted for the hazelnuts, so feel free to use your favorite or
whatever you have on hand.

Asparagus with Hazelnut Vinaigrette

1/2 cup (125 ml) lightly toasted hazelnuts (Filberts)
1-2 cloves garlic, peeled
1/4 cup (60 ml) balsamic, sherry, or red wine vinegar
3/4 cup (180 ml) extra-virgin olive oil
Salt and freshly ground pepper to taste
1-1 1/2 lbs (450-675 g) fresh asparagus, steamed until
tender but firm

Combine the nuts and garlic in an electric blender or food processor
and process until finely chopped. Transfer to a mixing bowl and add
the vinegar. Add the oil in a thin stream, whisking constantly.
Adjust the seasoning with salt, pepper, and additional vinegar if
necessary. Arrange the asparagus on a serving platter and spoon the
dressing over them. Serve warm, chilled, or at room temperature.
Serves 4 to 6.
Received on Wed Nov 10 09:21:34 2004