Serves 6
4 Tbsp blood orange juice
1 Tbsp champagne vinegar
1 Tbsp shallot, minced
1 tsp Dijon mustard
Kosher salt and black pepper to taste
1/4 cup hazelnut oil
36 stalks asparagus, peeled
1 Tbsp Jordan Extra Virgin Olive Oil
1 blood orange, cut into segments
1/4 cup hazelnuts, toasted, peeled and crushed
6 sprigs fresh thyme
To prepare the vinaigrette, combine blood orange juice, champagne vinegar, shallot, mustard, salt and pepper in a non-reactive bowl and gradually whisk in hazelnut oil to emulsify. Adjust seasoning and reserve.
Prepare a grill or wood fired oven. Toss the peeled asparagus in Jordan olive oil to lightly coat, season with salt and pepper and grill until just cooked through (3-5 minutes).
To serve, gently toss asparagus with reserved vinaigrette and season to taste. Place asparagus and orange segments on individual plates or a family-style platter and garnish with crushed hazelnuts and sprigs of thyme.
By Jordan Vineyard and Winery
Jordan Winery sits in the Alexander Valley of Sonoma County, where the iconic Jordan Winery Chateau overlooks nearly 1,200 acres of rolling hills and vineyards dedicated to agriculture, hospitality and conservation. Distinct among Northern California wineries, the majority of the vast estate has been preservedas natural habitat—an oasis where craggy oak trees dot the landscape, geese and ducks swim the lakes, and rabbits and turkeys roam the hills. Visit www.jordanwinery.com
Tastings are by appointment only.
Asparagus with Blood Orange and Toasted Hazelnuts
