Roasted Asparagus with Hazelnut Sauce

1. 1

   Heat the oven to 350.

2. 2

   Put the hazelnuts on a large baking sheet and toast in the oven until the skins crack and loosen and the nuts are golden brown, about 15 minutes.

3. 3

   Wrap the hot hazelnuts in a kitchen towel and firmly rub them together to remove most of the skins.

4. 4

   Discard the skins.

5. 5

   Let the nuts cool and then chop them.

6. 6

   Raise the heat to 450.

7. 7

   Snap off the tough ends of the asparagus and discard them.

8. 8

   On the baking sheet, toss the asparagus with the oil, 1/4 teaspoon of the salt, and 1/4 teaspoon pepper.

9. 9

   Spread the asparagus out on the baking sheet and roast until just tender, 5 to 7 minutes for thin spears, 8 to 10 minutes for medium, or 10 to 12 minutes for thick spears.

10. 10

    Meanwhile, in a small frying pan, melt the butter over low heat.

11. 11

    Add the toasted hazelnuts and the remaining 1/4 teaspoon salt.

12. 12

    Cook, stirring, until the butter is golden brown, about 5 minutes.

13. 13

    Add the lemon juice and 1/8 teaspoon pepper.

14. 14

    Pour the sauce over the asparagus.

* Per serving · 4 servings · Values may vary.

No additional tips available.