marc-in-seattle
Well-known member
This recipe looks more complicated than it really is. The prep is actually quite easy, and our dinner guests loved this. The wine syrup is versitile and can be used for a lot of things. Enjoy!
Marc
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Grilled Asparagus with Hazelnut Aioli and Pinot Noir Syrup
Ingredients:
2 bunches asparagus, stems snapped to where tender and cleaned
3 Tbsp extra virgin olive oil
Kosher salt to taste
Hazelnut Aioli (recipe follows)
Pinot Noir Syrup (recipe follows)
Preparation:
Toss asparagus in olive oil and salt to taste. Place on well-heated grill and cook until just tender, about 3-6 minutes, depending on heat. Place in serving bowl or individual plates. Drizzle with Hazelnut Aioli and Pinot Noir Syrup.
For the Hazelnut Aioli:
1 shallot, minced
1 Tbsp whole grain mustard
1 Tbsp lemon juice
3 Tbsp sherry vinegar
2 oz hazelnut oil
3 oz olive oil
Salt, to taste
Hazelnuts, toasted, finely chopped, to taste
Vinaigrette will easily emulsify, so this may be mane in a food processor or vigorously by hand. Finish the sauce with finely chopped toasted hazelnuts, saving some to put over the top of asparagus when plated.
For the Pinot Noir Syrup:
1 bottle Pinot Noir, or your favorite red varietal (Note: I used my favorite local Syrah, and it was superb)
5 Tbsp sugar, preferably organic
In a heavy bottomed saucepan, melt sugar. When sugar begins to turn golden, add wine. Cook down on medium heat until syrupy. This should take 10 minutes or so, depending on heat. Turn sauce down when it begins to thicken because it goes very quickly from that point on. Let cool and reserve. This is good indefinitely. Do not refrigerate.
Marc
____________________
Grilled Asparagus with Hazelnut Aioli and Pinot Noir Syrup
Ingredients:
2 bunches asparagus, stems snapped to where tender and cleaned
3 Tbsp extra virgin olive oil
Kosher salt to taste
Hazelnut Aioli (recipe follows)
Pinot Noir Syrup (recipe follows)
Preparation:
Toss asparagus in olive oil and salt to taste. Place on well-heated grill and cook until just tender, about 3-6 minutes, depending on heat. Place in serving bowl or individual plates. Drizzle with Hazelnut Aioli and Pinot Noir Syrup.
For the Hazelnut Aioli:
1 shallot, minced
1 Tbsp whole grain mustard
1 Tbsp lemon juice
3 Tbsp sherry vinegar
2 oz hazelnut oil
3 oz olive oil
Salt, to taste
Hazelnuts, toasted, finely chopped, to taste
Vinaigrette will easily emulsify, so this may be mane in a food processor or vigorously by hand. Finish the sauce with finely chopped toasted hazelnuts, saving some to put over the top of asparagus when plated.
For the Pinot Noir Syrup:
1 bottle Pinot Noir, or your favorite red varietal (Note: I used my favorite local Syrah, and it was superb)
5 Tbsp sugar, preferably organic
In a heavy bottomed saucepan, melt sugar. When sugar begins to turn golden, add wine. Cook down on medium heat until syrupy. This should take 10 minutes or so, depending on heat. Turn sauce down when it begins to thicken because it goes very quickly from that point on. Let cool and reserve. This is good indefinitely. Do not refrigerate.