Maddie Hughes FOOD BUZZ

In my time living in Paris, I discovered that the French are obsessed with seasonality.

This uncomplicated dish was on the menu everywhere I went in springtime, and I was happy to eat it daily. You couldn't get more simple: tender crisp asparagus, tossed in a mustardy vinaigrette, topped with deeply-roasted hazelnuts and a fresh cheese. Gorgeous as a side dish to any meat, or as is for a light lunch. Feeds four people.

Ingredients:

2 bunches asparagus, woody ends removed

1/4 cup white wine vinegar

1/2 cup extra virgin olive oil

1 Tbsp Dijon mustard

1/2 tsp white sugar

1/2 cup hazelnuts

1/2 cup fresh goat or sheep cheese

Small bunch tarragon, chives or parsley

Method:

In an oven set to 180 degrees Celsius, roast the hazelnuts for 10 minutes or until golden and fragrant, then roughly chop. Bring a saucepan, half-filled with heavily salted water, to a boil.

Add asparagus and cook until just tender. Remove with a slotted spoon and submerge the asparagus in iced water. Once cool, slice each spear into three.

Make the vinaigrette by adding the oil, vinegar, mustard and sugar to a jar, and shake well.

Just before you're ready to serve, gently toss the asparagus in half a cup of the vinaigrette. Arrange on the plate with hazelnuts, crumbled cheese, and sliced herbs.