Hazelnuts And Seasoned Currants

• 2 tablespoons hazelnut or extra-virgin olive oil
• 1 pound fresh young asparagus, trimmed (or frozen green
• beans, defrosted)
• Salt, pepper
• 1/4 cup to 1/3 cup hazelnuts
• 1 1/2 cups dried currants
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 11/2 tablespoons balsamic vinegar
• 2 1/4 tablespoons chopped fresh thyme
• 3 garlic cloves, minced

1. 1. Heat the oven to 350 degrees. Line a large baking pan
2. with parchment paper and pour in the hazelnut oil. Roll the
3. asparagus in the oil to coat well and sprinkle with 1 teaspoon
4. salt and one-eighth teaspoon pepper, or to taste. Place the
5. pan in the center of the oven and roast until a sharp knife
6. easily pierces a spear, 10 to 15 minutes, tossing occasionally.
7. 2. While the asparagus is roasting, place the hazelnuts in
8. a single layer in a baking pan. Place the pan in the oven with
9. the asparagus and toast the nuts until they are a rich brown
10. color and are fragrant, 8 to 12 minutes. Remove the nuts and
11. immediately pour them onto a large, damp towel. Rub the
12. nuts with the towel to loosen and peel the skins. Coarsely
13. chop the nuts (you can also place them in a large sealable
14. plastic bag and pound with a mallet to break up the nuts).
15. 3. In a small bowl, mix together the chopped hazelnuts,
16. currants, olive oil, vinegar, thyme, garlic and one-eighth
17. teaspoon pepper, or to taste. Place the asparagus on a serving
18. platter and top with the currant mixture. Serve immediately.
19. The asparagus can be prepared up to 3 hours in advance:
20. Cover the asparagus tightly with plastic wrap and chill, then
21. return to the roasting pan to briefly reheat before serving.

hazelnut, young asparagus, beans, salt, hazelnuts, currants, extravirgin olive oil, balsamic vinegar, thyme, garlic

Taken from www.epicurious.com/recipes/member/views/hazelnuts-and-seasoned-currants-52160821 (may not work)