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Photo: Maria Robledo Photo by: Photo: Maria Robledo

Asparagus with Roasted-Hazelnut Oil

Real Simple JANUARY 2005

  • 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


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.

Nutritional Information

Amount per serving
  • Calcium: 25.71mg
  • Calories: 54.89
  • Calories from fat: 58.79030789%
  • Carbohydrate: 4.66g
  • Cholesterol: 0mg
  • Fat: 3.65g
  • Fiber: 2.24g
  • Iron: 1.02mg
  • Protein: 2.68mg
  • Saturated fat: 0.33g
  • Sodium: 155.65mg

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Asparagus with Roasted-Hazelnut Oil Recipe