Asparagus, feta and roasted hazelnut salsa

Perfect on pan-fried chicken scaloppine, grilled pork or bruschetta, or pair the salsa with sourdough toast topped with a poached egg for a delicious brunch.

Recipe «Asparagus, feta and roasted hazelnut salsa» presented in category Recipes / Appetiziers, to prepare this dish you will need no more 5 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tbs currants, 1 tbs white balsamic vinegar, 2 bunches asparagus, trimmed, 55g hazelnuts, roasted, skins removed, coarsely chopped, 50g marinated feta, drained, crumbled , 2 tbs chopped fresh chives, 1 tsp finely grated lemon rind .

Ingredients:

• 2 tbs currants 
• 1 tbs white balsamic vinegar 
• 2 bunches asparagus, trimmed 
• 55g hazelnuts, roasted, skins removed, coarsely chopped 
• 50g marinated feta, drained, crumbled 
• 2 tbs chopped fresh chives 
• 1 tsp finely grated lemon rind 

Instructions

1. Place currants and vinegar in a bowl. Set aside for 10 minutes to macerate.
2. Preheat a chargrill over high heat. Spray asparagus with olive oil. Grill for 2 minutes on each side until lightly charred and tender. Cool. Coarsely chop.
3. Toss asparagus, currant mixture, hazelnut, feta, chives and rind in a bowl to combine.