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Spring asparagus with blood orange and toasted hazelnuts

Recipe by:Chef Todd Knoll
Jordan Vineyard and Winery, Healdsburg


  • 4 tbsp. blood orange juice
    1 tbsp. champagne vinegar
    1 tbsp. minced fresh shallot
    1 tsp. Dijon mustard
    Kosher salt and black pepper, to taste
    1/4 cup hazelnut oil
    36 stalks asparagus, peeled
    1 tbsp. extra virgin olive oil
    1 blood orange, cut into segments
    1/4 cup hazelnuts, toasted, peeled and crushed
    6 sprigs fresh thyme


Combine orange juice, vinegar, shallot, mustard, salt and pepper in a glass or ceramic bowl. Gradually whisk in hazelnut oil to emulsify. Adjust seasoning and reserve.

Prepare a wood-fired oven or hot grill. Toss asparagus in olive oil to lightly coat. Season with salt and pepper and grill for 3 to 5 minutes or until just cooked through. Gently toss together grilled asparagus, orange segments and reserved vinaigrette. Place asparagus and orange segments on a serving platter and garnish with crushed hazelnuts and sprigs of thyme.

Serves 6


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