This week's featured recipe and tips by:

Sharen Iverson


Culinary Resource Coordinator at Town & Country Market on Bainbridge Island

Sharen has been cooking since she was 5, seriously! She had her own garden and was barbecuing fish in the backyard when she was 10. She got into catering as an adult when she served on the board of directors of Public Radio in Alaska. Since 2002, she’s been the culinary coordinator at Town & Country Market on Bainbridge Island. She especially loves cooking Asian and Italian cuisine, and talking with customers at the culinary kiosk. And she loves cooking for her granddaughter, Evelyn, who was born in 2008.

Roast chicken
Creamy polenta
A crisp, chilled, Gruner Veltliner wine

You can plate the dish ahead of time and chill.  Then bring to room temperature or serve chilled -  just drizzle on the dressing.

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Town & Country
Recipe

Healthnotes®
Recipe

Asparagus with Peppers and Hazelnuts

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Rating: 4.3/5 (3 votes cast)

Ingredients

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  • 1 pound asparagus, trimmed and sliced into 2-inch pieces
  • 1 cup sliced roasted red peppers (from olive bar or jar)
  • 1/2 cup roasted hazelnuts, chopped
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 2 cloves garlic, chopped
  • Salt and pepper to taste

Directions

Preheat oven to 350°F.
Roast hazelnuts for about 10 minutes or until golden brown.
Cook asparagus in a sauté pan for 3-5 minutes.
Place on a platter, then top with peppers and hazelnuts.
Whisk together oil, vinegar, garlic, salt and pepper.
Drizzle over asparagus and serve.

Recipe from Town & Country Market - Culinary Resource Center
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