Michel Roux's Grilled Asparagus with Hazelnuts, and Radishes with Cevelle De Canut
This mouth-watering recipe is ready in just and the ingredients detailed below can serve up to 4 people.
Ingredients
Grilled Asparagus with Hazelnuts
Radishes with Cevelle De Canut
Method
Grilled Asparagus with Hazelnuts
Snap off the woody stalks of the asparagus and peel if necessary. Toss in the olive oil to coat all over and season with a little salt and pepper.
Place on a griddle pan and cook on all sides until charred and tender. This should not take about 3-4 minutes, the asparagus should still have a little bite.
Chop the hazelnuts finely and add to a bowl. Pour in the hazelnut oil and vinegar. Season well and mix well. Slice the onion into very fine rings and place in cold water for 10 minutes. This removes the harsh raw flavour of the onion.
Drizzle some dressing on the asparagus and scatter the onion on top.
Radishes with Cevelle De Canut
Combine the goats cheese, creme fraiche, vinegar, and oil in a small bowl. Whisk until smooth. Stir in shallot, tarragon, chives, and parsley. Season with salt and pepper. Lay the radishes onto a serving platter and spoon the dip into a bowl to serve alongside.
