Asparagus with Hazelnuts
What would a spring menu be
without asparagus? This is a special recipe
for a special
40 stalks of asparagus, peeled and
4 Tbsp. hazelnut oil**
kosher salt and black pepper to taste
1/2 Tsp. sugar
2 Tbsp. toasted hazelnuts, crushed
Boil or steam the asparagus to the
desired degree of doneness. Drain, and while still
warm, toss gently with the oil, salt, pepper and sugar. Arrange on a
platter and sprinkle
with crushed hazelnuts. Serve at room temperature.
is widely available at nicer grocery stores.