Asparagus with Roasted-Hazelnut Oil
- ½ teaspoon kosher salt, plus more to taste
- 1 tablespoon roasted-hazelnut oil, plus more to taste
- Freshly ground black pepper to taste
- Pinch of sugar
- 2 pounds asparagus, tough ends trimmed
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...