Welcome to the Weekly Yum, Coast to Coast with Sacks and Katz. Each week on Stirring the Pot radio, cookbook author and culinary translator, Rebecca Katz joins the conversation. We will lure you into the kitchen to create meals that enhance your health and well being while caressing your tastebuds.
2 bunches asparagus, peeled with the ends snapped off
2 teaspoons extra virgin olive oil
¼ teaspoon sea salt
4 cups of fresh arugula leaves, washed and spun dry
1/3 cup hazelnuts, coarsely chopped
2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
1/4 teaspoon sea salt
A few grinds of freshly cracked pepper
Pre heat oven to 400°F
Place hazelnuts on a sheet pan and place in oven as it is pre-heating. Roast for 5-7 minutes until aromatic and browned. Remove to a plate and reserve.
On the same sheet pan place the asparagus in a single layer, and drizzle with olive oil, and a generous sprinkle of salt. Toss the stalks around to insure they each are coated. Cook for 8 minutes until just al dente! Transfer from the oven and set aside.
In a small mixing bowl add lemon juice, olive oil, salt and pepper for the dressing. Mix well with a small whisk.
In a large bowl, toss the arugula with half of the dressing. Place a one-cup mound, on single plates, or a platter, and arrange 5 stalks of asparagus on top. Drizzle with the remaining dressing, and sprinkle with the crushed hazelnuts.
Prep Time: 15 minutes Cook Time: 8 minutes Storage: Store refrigerated in airtight container for 5 days Notes: Toasted Walnuts will work beautifully as well.
Reprinted with permission from The Longevity Kitchen: Satisfying, Big-Flavor Recipes Featuring the Top 16 Age-Busting Power Foods. Copyright © 2013 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.