¼ cup hazelnuts
1 pound fresh asparagus
Juice of 1 lemon
1 tablespoon extra-virgin olive oil
Sea salt and freshly ground pepper to taste
1 tablespoon grated Parmesan
- Preheat the oven to 350°F. Toast the hazelnuts on a baking sheet for 5-8 minutes. Cool, then crush in a towel using a rolling pin. Set aside.
- Wash and snap the asparagus spears at their base. Upend a small bowl, place a spear on the ﬂat bottom, and using a vegetable peeler, gently shave into long thin slices.
- Mix the lemon juice with the olive oil and add the sea salt and pepper. At the very last second, toss the dressing with the hazelnuts and asparagus. Serve on a platter, garnished with the Parmesan.
Courtesy of Jonathan Waxman, from Italian, My Way, for Al Wadi al Akhdar