1 bunch asparagus Juice of 1/2 lemon 1/2 cup whipping cream 1 Tablespoon hazelnut oil 1 Tablespoon olive oil 1/2 cup hazelnuts, toasted, skinned and chopped Salt and pepper to taste
Directions
Snap off thick ends of asparagus.
In a large pot of boiling water, blanch asparagus for 3 minutes.
Remove from water. Combine lemon juice, cream, oils, salt and pepper and whisk until well blended, or shake in a jar with a tight fitting lid.
Arrange asparagus on individual plates and top with sauce. Sprinkle with hazelnuts and serve.
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