The asparagus with hazelnult, a recipe of the Restaurant Le Bajana, in Collias
Are you ready to prepare this recipe ? So put on your aprons !
A few hazelnuts, a nice bunch of green asparagus, hazelnut oil.
Chop the hazelnuts and roast them in the oven on a baking tray.
Bring water to the boil in a large saucepan.
Add the medium-sized asparagus for about ten minutes, then plunge them into ice water to stop the cooking process.
In a hot pan, put a little bit of hazelnut oil, the drained asparagus and sprinkle with roasted hazelnuts.
Brown everything for a few minutes.
It's ready... Enjoy !
Did you know ? - rich in lipids, vitamins E, B1, B6, and especially oleic acid omega 9, hazelnuts are also rich in zinc, phosphorus, manganese and magnesium. Fresh or roasted, the hazelnut is a health partner not to be ignored.
In France, Aquitaine is the leading producer of hazelnuts, closely followed by Occitania, while the world champion remains Turkey.
- The hazelnut is one of the 13 traditional Christmas desserts in Provence. The Roman cook and gastronome Apicius already mentions, in his collection of recipes L'Art Culinaire, some recipes using hazelnuts (Sources: Passeport santé, wikipedia).
Many hanks to Barbara and Gabriel, from Restaurant Le Bajana, for sharing this recipe.
The right address : 35 grand rue, 30210 Collias. Information and reservations at 04 66 59 02 23.