Asparagus with Roasted-Hazelnut Oil

Asparagus with Roasted-Hazelnut Oil
Photo by Maria Robledo


  • ½ teaspoon kosher salt, plus more to taste
  • 2 pounds asparagus, tough ends trimmed
  • 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 minu...

View full recipe at My Recipes


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