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Grilled Asparagus with Hazelnut Aioli

["Recipe courtesy of\u00a0Chef Holly Smith<\/strong>,\u00a0Cafe Juanita<\/a>\u00a0Kirkland, WA<\/em>","Recipe courtesy of\u00a0Chef Holly Smith<\/strong>,\u00a0

Ingredients

For the asparagus

2 bunches local asparagus, stems snapped to where tender and cleaned
3 Tbsp. California Olive Ranch extra virgin olive oil
Kosher Salt to taste

Hazelnut Aigrelette (Aioli)

Finely chopped toasted hazelnuts to taste
1 shallot minced
1 Tbsp. whole grain mustard
1 Tbsp. lemon juice
3 Tbsp. sherry vinegar
2 oz. hazelnut Oil
3 oz. California Olive Ranch extra virgin olive oil
Salt to taste

Pinot Noir Syrup

1 bottle Pinot Noir (or your favorite red varietal)
5 Tbsp. organic sugar

Instructions

For the asparagus

Toss asparagus in California Olive Ranch extra virgin olive oil and salt to taste. Place on well heated grill and cook until just tender, 3-6 minutes depending on heat.

For the aioli

Vinaigrette will easily emulsify, so this may be made in a food processor or vigorously by hand. Finish the sauce with finely chopped toasted hazelnuts – save some to put over top of asparagus when plated.

For the syrup

In a heavy bottomed saucepan melt sugar. When sugar begins to turn golden add wine. Cook down on medium high heat until syrupy. This should take 10 minutes or so depending on heat. Turn sauce down when it begins to thicken because it goes very quickly from that point on. Let cool and reserve. This is good indefinitely (don’t refrigerate).

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