This recipe is by Tony Scherber of TonzKitchen, adapted from NYTCooking’s Melissa Clark using local market ingredients. Check out a short video from Tony about the making of the dish on Instagram!
Lemon & Herb Asparagus Salad
By Tony Scherber
Ingredients
- 1 pound asparagus, trimmed and cut into thirds (from Dawn2Dusk Farm)
- ½ cup plus 2 TB of hazelnut oil (from American Hazelnut Company)
- ½ cup of finely chopped fresh dill and parsley (from Urban Roots)
- ¼ cup minced blush onion or shallots (from Prairie Hollow Farm)
- ½ cup hazelnuts (from American Hazelnut Company)
- ¾ cup grated Burr Oak cheese (from Shepherds Way Farm)
- 2 TB of fresh lemon juice
- Salt and Pepper to taste (try ramp salt from Morning Glory Farm & Gardens!)
Instructions
- Heat oven to 400 °F
- Wash, trim and cut asparagus into thirds.
- In a large bowl, add asparagus and pour 2 TB of hazelnut oil, season with salt and pepper and toss to combine.
- Place asparagus on a baking sheet and roast in the oven for 10-12 minutes.
- While asparagus is roasting, mince the onion, juice the lemon, finely chop the fresh herbs, grate the cheese, and rough chop the hazelnuts.
- In a medium bowl, combine the minced onion and lemon juice with a pinch of salt and pepper – let it sit for a couple minutes. Whisk in oil.
- Add your chopped herbs, hazelnuts and cheese to medium bowl and stir to combine. Optional: save a couple tsp of your herbs, hazelnuts and cheese for garnish.
- Once asparagus is cooked and slightly cooled, add your chopped herb/lemon/hazelnut/cheese mixture to it in a large bowl.
- Toss to combine and pour into a serving bowl.
- Garnish with more herbs, cheese and hazelnuts. Taste to adjust seasoning.
