Asparagus with Roasted-Hazelnut Oil |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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.
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