Asparagus with Hazelnut Sauce and Croutons

• 1 country bread or baguette (about 8 ounces)
• Hazelnut or peanut oil
• Coarsely ground black pepper
• 16 to 20 large asparagus spears (about 1 1/2 pounds)
• 1 to 1 1/2 cups water
• Salt
• 1 stick (8 tablespoons) best quality sweet butter
• 2 egg yolks
• 1 tablespoon water
• 2 teaspoons lemon juice
• A dash of salt
• A little cayenne pepper

1. To make the croutons: Preheat the oven to 400F.
2. Cut the country bread or baguette into 1-inch cubes, and toss them with a little hazelnut or peanut oil to moisten the bread a little.
3. Sprinkle on a little salt, spread the bread cubes onto a cookie sheet, and brown them for 10 to 12 minutes.
4. Cool until lukewarm, and then put into a plastic bag and pound with a skillet or meat pounder to break the cubes into large, uneven crumbs.
5. Sprinkle with coarsely ground black pepper.
6. Set aside.
7. Using a vegetable peeler, peel the bottom third of the asparagus.
8. Do not peel too high on the stalks; they are not fibrous at this level, and you will remove the beautiful green color from the upper portion of the spears.
9. To cook the asparagus: Pour 1 to 1 1/2 cups of water into a large skillet, preferably stainless steel or nonstick.
10. Add a dash of salt, and when the water boils, add the asparagus in one or two layers.
11. Bring back to the boil, and cover, so the spears come back to a boil very quickly.
12. After 4 or 5 minutes, the asparagus should be tender but still firm.
13. Remove the lid, drain off the water, and spread the spears on a tray to cool if not serving right away, so they cool quickly and retain their beautiful color.
14. I dont like to rinse asparagus under cold water, as it waters down the taste.
15. Yet, if I cook a large quantity, I cool it down briefly under cold water and drain while still warm, so any remaining moisture evaporates.
16. It is easy and quick to make the hazelnut sauce in a blender.
17. Melt the butter in a saucepan.
18. As it cooks, it will foam a little, and then the foam will disappear and the solids will stick a little to the bottom of the pan, creating a darkish coating.
19. The butter will turn a rich, very light brown color with a pleasant hazelnut taste.
20. Let the butter cool for 5 minutes before using because if it is too hot it may curdle the yolks.
21. Put the egg yolks and 1 tablespoon of water in a blender, turn the blender on, and with it running, pour the butter into it in a slow, steady stream.
22. Add the lemon juice, a dash of salt, and a little cayenne pepper, and process for a few more seconds.
23. The mixture should be smooth, creamy, and have a delicious flavor.
24. To serve: reheat the asparagus (if necessary) in a microwave oven for about a minute, or place in a conventional oven for a few minutes at 180F to warm it.
25. Sprinkle the reserved croutons on top, and serve right away with the hazelnut sauce.
26. It is said that the sulfur in asparagus gives a metallic taste to wine, especially red wine, but it takes more than that to prevent me from enjoying wine with this dish.

country bread, hazelnut, ground black pepper, water, salt, butter, egg yolks, water, lemon juice, salt, cayenne pepper

Taken from www.cookstr.com/recipes/asparagus-with-hazelnut-sauce-and-croutons (may not work)