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