1 lb asparagus
1 T olive oil
1 garlic clove, peeled and finely chopped
1 T lemon zest
1 t Kosher salt
¼ C roasted* hazelnuts, chopped
Method: trim the ends from asparagus spears and peel any that are particularly thick. Sauté garlic in olive oil and add asparagus and lemon zest; cook until tender, about 5 minutes, turning frequently. Add salt and served with hazelnuts sprinkled on top.
*To roast hazelnuts, cook them in a 350 degree oven for 10 minutes then cool slightly. Remove the husks by rubbing a few nuts at a time between your palms.