Grilled Asparagus with Hazelnut Aioli

Recipe courtesy of Chef Holly SmithCafe Juanita Kirkland, WA



For the asparagus

  • 2 bunches local asparagus, stems snapped to where tender and cleaned
  • 3 Tbsp. California Olive Ranch extra virgin olive oil
  • Kosher Salt to taste

Hazelnut Aigrelette (Aioli)

  • Finely chopped toasted hazelnuts to taste
  • 1 shallot minced
  • 1 Tbsp. whole grain mustard
  • 1 Tbsp. lemon juice
  • 3 Tbsp. sherry vinegar
  • 2 oz. hazelnut Oil
  • 3 oz. California Olive Ranch extra virgin olive oil
  • Salt to taste

Pinot Noir Syrup

  • 1 bottle Pinot Noir (or your favorite red varietal)
  • 5 Tbsp. organic sugar


For the asparagus

  1. Toss asparagus in California Olive Ranch extra virgin olive oil and salt to taste. Place on well heated grill and cook until just tender, 3-6 minutes depending on heat.

For the aioli

  1. Vinaigrette will easily emulsify, so this may be made in a food processor or vigorously by hand. Finish the sauce with finely chopped toasted hazelnuts – save some to put over top of asparagus when plated.

For the syrup

  1. In a heavy bottomed saucepan melt sugar. When sugar begins to turn golden add wine. Cook down on medium high 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 (don’t refrigerate).


30 minutes




4 servings


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