Ingredients
2 bunches asparagus (2 pounds), trimmed
1/4 cup (1/2 stick) unsalted butter, cut into pieces
Coarse salt and ground pepper
1/3 cup toasted hazelnuts (loose skins rubbed off), chopped
Preparation
Set a steamer basket in a saucepan with 2 inches simmering water. Add asparagus, cover, and steam until crisp-tender, about 6 minutes. Transfer to a platter.
Discard water and wipe pan dry. Heat butter over medium, swirling pan occasionally, until golden brown and most of the foam has subsided, 5 to 6 minutes. Pour over asparagus and toss to combine. Season with salt and pepper. Sprinkle with hazelnuts, and serve immediately.
