An il Fustino recipe

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Author: Paulette Lambert

Serves: 6

Asparagus with Roasted Walnut Oil


2 pounds, fresh asparagus - trimmed
2 tablespoons, il Fustino white wine vinegar
1 1/2 teaspoons, shallot - minced
1 teaspoon, dijon mustard
sea salt
freshly ground black pepper
1 tablespoon, water
2 tablespoons, il Fustino Roasted Walnut Oil
2 tablespoons, walnuts - chopped


  1. Preheat oven to 400°F.
  2. Arrange asparagus in a single layer on a baking sheet; drizzle with a bit of olive oil and roll to coat; bake for 12 minutes or until crisp-tender.
  3. Meanwhile, in a small bowl, whisk together vinegar, shallot, Dijon, salt, and pepper. Slowly drizzle in the walnut oil in a very thin stream, whisking constantly to emulsify.
  4. Remove asparagus from oven; arrange on a platter. Drizzle with the vinaigrette. Sprinkle with chopped walnuts.