Charred Asparagus with Hazelnut Vinaigrette, Greek Yogurt & EVOO Recipe by Chef Matteo Zamboni

By Chef Matteo Zamboni

This is a beautiful, spring-inspired dish that celebrates the simplicity of quality ingredients, perfect as a starter or a light side. The smokiness from the charred asparagus pairs wonderfully with the nuttiness of the hazelnut vinaigrette and the tangy creaminess of the yogurt.

Ingredients (serves 4)

• 16 large asparagus spears
• 50 ml extra virgin olive oil (plus extra for brushing)
• 50 ml hazelnut oil
• 50 g toasted and peeled hazelnuts
• 2 tbsp red wine vinegar
• 2 sprigs fresh dill
• 5 tbsp Greek yogurt
• Sea salt
• 1 lemon cheek (for serving)
  Method

1. Prepare the asparagus: Using a vegetable peeler, gently remove the tough outer layer from the asparagus spears. Trim
   off about 2–3 cm from the woody ends at the base.
2. Crush the hazelnuts: Wrap the toasted hazelnuts in a clean kitchen towel and gently crush them with a meat tenderizer or rolling pin to create a coarse crumble. Transfer to a sieve and shake to remove
   the finer, powdery bits, you want texture, not dust.
3. Make the vinaigrette: Finely chop the dill and combine it in a bowl with the crushed hazelnuts, EVOO, hazelnut oil, red wine vinegar, and a good pinch of salt. Set aside to let the flavours mingle.
4. Cook the asparagus: Bring a large pot of salted water to a boil and blanch the asparagus for about 3 minutes, until just tender. Remove and dry gently with a clean towel. Lightly brush with olive oil, season with salt, and grill on a hot BBQ or grill pan for 1–2 minutes per side until nicely charred.
5. To plate: Spoon the Greek yogurt generously on the base of each plate. Arrange the grilled asparagus on top, then spoon over a generous amount of the hazelnut vinaigrette. Finish with a sprinkle of fresh dill and serve with a lemon cheek on the side for a bright, zesty touch.

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