Ingredients
1/4 cup hazelnuts
1 to 1 1/2 pounds asparagus
Juice of 1 lemon
1/4 cup extra-virgin olive oil
Sea salt and freshly ground black pepper to taste
1 tbs. grated Parmesan
Preparation
Preheat oven to 350. Toast hazelnuts on a baking sheet for 8 minutes; (1) cool and then crush in a towel using a rolling pin. (2) Wash and snap the asparagus spears at their base. (3) Upend a small bowl, lay a spear along the flat bottom, and, using a vegetable peeler, shave long, thin slices. Mix the lemon juice with the olive oil, and add salt and pepper. Toss the dressing with the hazelnuts and asparagus. Serve on a platter decorated with the Parmesan
