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1
To make the croutons: Preheat the oven to 400F.
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2
Cut the country bread or baguette into 1-inch cubes, and toss them with a little hazelnut or peanut oil to moisten the bread a little.
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3
Sprinkle on a little salt, spread the bread cubes onto a cookie sheet, and brown them for 10 to 12 minutes.
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4
Cool until lukewarm, and then put into a plastic bag and pound with a skillet or meat pounder to break the cubes into large, uneven crumbs.
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5
Sprinkle with coarsely ground black pepper.
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6
Set aside.
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7
Using a vegetable peeler, peel the bottom third of the asparagus.
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8
Do not peel too high on the stalks; they are not fibrous at this level, and you will remove the beautiful green color from the upper portion of the spears.
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9
To cook the asparagus: Pour 1 to 1 1/2 cups of water into a large skillet, preferably stainless steel or nonstick.
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10
Add a dash of salt, and when the water boils, add the asparagus in one or two layers.
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11
Bring back to the boil, and cover, so the spears come back to a boil very quickly.
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12
After 4 or 5 minutes, the asparagus should be tender but still firm.
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13
Remove the lid, drain off the water, and spread the spears on a tray to cool if not serving right away, so they cool quickly and retain their beautiful color.
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14
I dont like to rinse asparagus under cold water, as it waters down the taste.
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15
Yet, if I cook a large quantity, I cool it down briefly under cold water and drain while still warm, so any remaining moisture evaporates.
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16
It is easy and quick to make the hazelnut sauce in a blender.
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17
Melt the butter in a saucepan.
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18
As it cooks, it will foam a little, and then the foam will disappear and the solids will stick a little to the bottom of the pan, creating a darkish coating.
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19
The butter will turn a rich, very light brown color with a pleasant hazelnut taste.
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20
Let the butter cool for 5 minutes before using because if it is too hot it may curdle the yolks.
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21
Put the egg yolks and 1 tablespoon of water in a blender, turn the blender on, and with it running, pour the butter into it in a slow, steady stream.
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22
Add the lemon juice, a dash of salt, and a little cayenne pepper, and process for a few more seconds.
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23
The mixture should be smooth, creamy, and have a delicious flavor.
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24
To serve: reheat the asparagus (if necessary) in a microwave oven for about a minute, or place in a conventional oven for a few minutes at 180F to warm it.
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25
Sprinkle the reserved croutons on top, and serve right away with the hazelnut sauce.
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26
It is said that the sulfur in asparagus gives a metallic taste to wine, especially red wine, but it takes more than that to prevent me from enjoying wine with this dish.
