Roasted Asparagus with Toasted Hazelnuts and Seasoned Currants

• 1 1/2 tablespoons olive oil or any vegetable oil
• 16 ounces asparagus 1 pound, tough ends removed
• 1 x salt and black pepper to taste
• 5 tablespoons hazelnuts (filberts)
• 113 cups currants
• 6 tablespoons olive oil, extra-virgin divided
• 2 tablespoons balsamic vinegar
• 2 1/2 tablespoons thyme freshly chopped, or as needed
• 1 1/2 tablespoons garlic or to taste, minced

1. Preheat oven to 350F (180C).
2. Line large baking sheet with foil paper and drizzle oil over.
3. Roll asparagus in oil until well coated and sprinkle with salt and freshly ground black pepper to taste.
4. Put pan in center of oven and roast until sharp knife easily pierces spear, 12 to 15 minutes, turning once or twice.
5. Meanwhile, arrange hazelnuts in single layer in baking sheet.
6. Put pan in oven with asparagus and toast nuts until they become rich brown in color and fragrant, about 10 minutes.
7. Right away place them onto large, damp towel.
8. Rub nuts to remove skins.
9. Coarsely chop nuts, or pulse in food processor several times.
10. In small bowl, add hazelnuts, currants, olive oil, vinegar, thyme, garlic, salt and freshly ground black to taste, mix until well blended.
11. Arrange asparagus on serving plate or platter and spoon currant mixture on top.
12. Serve.
13. Note:
14. Asparagus can be made up to 3 hours ahead.
15. Cover asparagus tightly with plastic wrap and refrigerate, then return to baking sheet to reheat for a few minutes just before serving, or it can be served chilled.

olive oil, pound, salt, hazelnuts, currants, olive oil, balsamic vinegar, thyme, garlic

Taken from recipeland.com/recipe/v/roasted-asparagus-toasted-hazel-52321 (may not work)