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1. Heat the oven to 350 degrees. Line a large baking pan
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with parchment paper and pour in the hazelnut oil. Roll the
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asparagus in the oil to coat well and sprinkle with 1 teaspoon
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salt and one-eighth teaspoon pepper, or to taste. Place the
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pan in the center of the oven and roast until a sharp knife
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easily pierces a spear, 10 to 15 minutes, tossing occasionally.
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2. While the asparagus is roasting, place the hazelnuts in
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a single layer in a baking pan. Place the pan in the oven with
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the asparagus and toast the nuts until they are a rich brown
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color and are fragrant, 8 to 12 minutes. Remove the nuts and
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immediately pour them onto a large, damp towel. Rub the
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nuts with the towel to loosen and peel the skins. Coarsely
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chop the nuts (you can also place them in a large sealable
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plastic bag and pound with a mallet to break up the nuts).
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3. In a small bowl, mix together the chopped hazelnuts,
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currants, olive oil, vinegar, thyme, garlic and one-eighth
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teaspoon pepper, or to taste. Place the asparagus on a serving
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platter and top with the currant mixture. Serve immediately.
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The asparagus can be prepared up to 3 hours in advance:
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Cover the asparagus tightly with plastic wrap and chill, then
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return to the roasting pan to briefly reheat before serving.
