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Asparagus with Roasted-Hazelnut Oil

Photo: Maria Robledo
Yield Makes 4 servings


  • 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

Nutrition 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

How to Make It

  1. 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.