Asparagus with Roasted-Hazelnut Oil

Asparagus with Roasted-Hazelnut Oil Recipe
Photo: Maria Robledo

Recipe from

Nutritional Information

Calcium 25.71 mg
Calories 54.89
Caloriesfromfat 58.79030789 %
Carbohydrate 4.66 g
Cholesterol 0 mg
Fat 3.65 g
Fiber 2.24 g
Iron 1.02 mg
Protein 2.68 mg
Satfat 0.33 g
Sodium 155.65 mg

Ingredients

2 pounds asparagus, tough ends trimmed
1/2 teaspoon kosher salt, plus more to taste
Pinch of sugar
1 tablespoon roasted-hazelnut oil, plus more to taste
Freshly ground black pepper to taste

Preparation

Keep the asparagus in a rough bunch so the tips and ends are parallel. Place an inch of water in a saucepan or skillet that is at least 12 inches in diameter. Add the salt and sugar and bring to a boil. Add the asparagus, cover, and boil, rearranging occasionally, until almost tender, 4 to 5 minutes; drain. Arrange on a platter, drizzle with the oil, and season with salt and pepper.

Note:

Sally Schneider,

January 2005
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