Ingredients for 4 people

16 large asparagus

100 ml Rylstone evoo

50 grams toasted, peeled hazelnut

2 spoon red wine vinegar

2 sprigs fresh dill

5 spoons Greek yogurt

Method

With the help of a potato peeler, remove the outer layer of the skin from the asparagus and cut about one inch off the bottom part.

Wrap the hazelnut in a towel and crush them with a meat tenderizer to obtain a coarse crumble.

Place the hazelnut in a sieve and shake them to remove the smaller powder like part.

Chop the dill and mix it with the hazelnut, the Rylstone evoo, the vinegar and a pinch of salt.

Blanch the asparagus in boiling, salted water for about 3 minutes.

Remove the asparagus from the water and dry them a bit on a towel. Lightly season them with a thin layer of Rylstone olive oil and salt and char them on a hot chargrill or BBQ for a couple of minutes.

Spread the yogurt on the bottom of a serving plate, lay the asparagus in the center, cover them with a generous amount of the hazelnut and Rylstone evoo vinegrette.

Garnish with some more fresh dill and a lemon cheek.