Friday, February 23, 2007

Asparagus with Toasted Hazelnuts, from Clio

Asparagus with Toasted Hazelnuts, from Clio

18 spears asparagus
6-8 T hazelnuts
1/2 c heavy cream

Lightly toast hazelnuts and rub in a towel to remove some of the brown skins. Coarsely chop.
Blanch the asparagus. Put in casserole…they can be slightly on top of each other.

Heat 1/2 cream in small heavy saucepan and cook a couple minutes, to reduce a bit. Add 8-10 oz of Brie (with rind removed) and stir until cheese is melted and to sauce is thick enough to coat a spoon. Add salt.

Pour over asparagus. Sprinkle with breadcrumbs. Put under 400 degree broiled and broil until bubbly. Add the nuts.

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