Hazelnuts And Seasoned Currants

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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.

* Per serving · 4 servings · Values may vary.