Michel Roux's Grilled Asparagus with Hazelnuts, and Radishes with Cevelle De Canut Recipe | Food Net

Ingredients

• Grilled Asparagus with Hazelnuts
• 28 green asparagus
• 80g peeled hazelnuts, toasted
• 4 tbsp hazelnut oil
• 1 red onion
• 1 tbs red wine vinegar
• 2 tbsp olive oil
• Salt and pepper
• Radishes with Cevelle De Canut
• 2 bunches radishes, washed well
• 150g soft fresh goat cheese (brousse de chevre)
• 150g crème fraiche, finely chopped
• 1 tbsp red wine vinegar
• 3 tbsp extra virgin olive
• 2 new season onions, finely chopped
• 1 tbsp chives, finely chopped
• 1 tbsp tarragon, finely chopped
• 1 tbsp flat leaf parsley