Categories: Vegetables- Asparagus
Ingredients
- sauce:
- 2 slices firm white sandwich bread
- 1/2 cup hazelnuts
- 3 garlic cloves
- 1/4 cup olive oil
- 1/2 to 2/3 cup water
- 1/2 cup packed fresh flat-leaf (Italian) parsley
- 2 tsp. white-wine vinegar
- 2 lb. thin asparagus
Directions
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To make sauce, trim crusts and cut bread into 1/3-inch cubes. Discard any loose skins from hazelnuts and coarsely chop nuts. Thinly slice garlic.
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In a 10-inch skillet heat olive oil over moderate heat until bot but not smoking and cook bread, nuts, and garlic; stirring occasionally, until golden.
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With a slotted spoon transfer 2 Tbsp. hazelnuts and a few garlic slices to a small bowl and reserve for garnish.
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Cool remaining mixture to warm and in a blender blend with 1/2 cup water, parsley leaves, and vinegar until combined well, adding enough remaining water, 1 Tbsp. at a time, to facilitate, blending. Season sauce with salt.
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Trim asparagus and in a steamer set over boiling water steam asparagus just until tender, 2 to 5 minutes depending on thickness of stalks.
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In a bowl toss asparagus with sauce. Arrange asparagus on a platter and sprinkle with reserved hazelnuts and garlic.