Asparagus, Arugula and Hazelnuts

1/3 cup hazelnuts

2 bunches asparagus (about 2 lbs.), tough ends snapped off and discarded, then peeled

2 Tbsp. plus 2 tsp. extra-virgin olive oil

Sea salt

2 Tbsp. freshly squeezed lemon juice

Freshly ground black pepper

4 cups loosely packed arugula

Preheat oven to 400°.

Put hazelnuts on a rimmed baking sheet, and place in oven for 5 to 7 minutes as it preheats, until aromatic and browned.  Transfer to a plate (if desired, you may wrap them in a towel and rub vigorously to remove skins).  Coarsely chop the nuts.

Put the asparagus on the same baking sheet in a single layer.  Drizzle with the 2 tsp. olive oil and generously sprinkle with salt.  Toss gently to evenly coat the asparagus.  Bake for 8 minutes, until just barely tender.

Put the lemon juice, the 2 Tbsp. olive oil, ¼ tsp. of salt, and a few grinds of pepper in a small bowl and mix well with a small whisk.

Put the arugula in a large bowl.  Drizzle with half of the dressing and toss until evenly coated. Mound the arugula on individual plates or a platter and arrange the asparagus on top.  Drizzle with the remaining dressing and sprinkle the hazelnuts on top.

Variation: Substitute toasted pistachios or walnuts for the hazelnuts.

Prep time:  15 min.

Cook time: 10 minutes

Storage:  Store in an airtight container in the refrigerator for up to 5 days.


Courtesy Rebecca Katz, The Longevity Kitchen 2013



Serve hot or cold.  A wonderful summertime side dish!

¼ cup extra-virgin olive oil

2 medium onions, chopped

1 each:  green, red, and yellow pepper, diced

2 medium eggplants, diced (skin on)

2 medium zucchini, diced

4 medium tomatoes, chopped

3 or more cloves garlic, minced

1 cup flat leaf parsley, chopped

1 Tbsp. chopped fresh oregano

10 basil leaves (for garnish)


Cook the first 5 ingredients (to tomatoes) one at a time, seasoning along the way, as directed below:

Just cover the bottom of a large sauté pan with olive oil.  Heat until it starts to shimmer, then add onions and cook until they just begin to color.  Add more oil if necessary, then add bell pepper and cook for 5 minutes.  Add eggplant and zucchini and cook 5 minutes.  Add tomatoes and garlic, stir in chopped parsley and oregano.  The mix should be wet and fragrant at this point.

Cook in a 300-degree oven for 45 minutes to one hour; or, simmer over low heat for the same amount of time, stirring occasionally.

Remove from heat and allow mixture to rest for at least 20 minutes.  Flavor improves with time; best the next day.

Garnish with torn basil leaves just before serving.  Traditionally served at room temperature


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