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Chef Linda
Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food.
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Roasted Asparagus with Balsamic and Hazelnuts

By Chef Sara

Asparagus, a harbinger of spring, really shines when roasted until fork-tender. The addition of toasted hazelnuts and a drizzle of balsamic reduction takes it over the top! Taste aside, asparagus comes with a multitude of health benefits so finding simple, new ways of including this vegetable in your diet is something to strive for. Full of antioxidants that help slow the aging process, asparagus is also a powerful brain booster, and can also help prevent cancer. Purple, white, or green, asparagus is versatile and this recipe for Roasted Asparagus with Balsamic and Hazelnuts is always a hit. If you've never made a balsamic reduction before, see the simple method in the "Tips" section.

Make this deceptively simple side dish for your sweetheart or friends and prepare to knock their socks off!

 

Ingredients

 1 (1 pound) bunch fresh asparagus
 1 ½ tablespoons olive oil
 ¾ teaspoon salt
Freshly ground black pepper, to taste
 2 tablespoons Balsamic Reduction
 ¼ cup chopped toasted hazelnuts

Directions

1

Preheat the oven to 425°F. Line a baking tray with parchment or a silicone baking mat. Rinse the asparagus and pat it dry. Cut off the bottom two inches of the asparagus stalks, then arrange trimmed stalks in a single layer on the baking tray. Toss together with the olive oil, salt, and pepper, using your hands to mix until the asparagus is evenly and lightly coated. Transfer to the oven and roast for 12 to 15 minutes, until the asparagus is just tender when pierced with a fork.

Drizzle with Balsamic Reduction, sprinkle with toasted hazelnuts, and serve immediately.

Roasted Asparagus with Balsamic and Hazelnuts
IngredientsDirections

Roasted Asparagus with Balsamic and Hazelnuts

DifficultyEasyCook Time15 mins
YIELDS
4 to 6 servings

INGREDIENTS

 1 (1 pound) bunch fresh asparagus
 1 ½ tablespoons olive oil
 ¾ teaspoon salt
Freshly ground black pepper, to taste
 2 tablespoons Balsamic Reduction
 ¼ cup chopped toasted hazelnuts

DIRECTIONS

1

Preheat the oven to 425°F. Line a baking tray with parchment or a silicone baking mat. Rinse the asparagus and pat it dry. Cut off the bottom two inches of the asparagus stalks, then arrange trimmed stalks in a single layer on the baking tray. Toss together with the olive oil, salt, and pepper, using your hands to mix until the asparagus is evenly and lightly coated. Transfer to the oven and roast for 12 to 15 minutes, until the asparagus is just tender when pierced with a fork.

Drizzle with Balsamic Reduction, sprinkle with toasted hazelnuts, and serve immediately.

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