Roasted Asparagus with Hazelnut Sauce

• 1/3 cup hazelnuts
• 2 pounds asparagus
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• Fresh-ground black pepper
• 1/4 pound butter, cut into pieces
• 1/2 teaspoon lemon juice

1. Heat the oven to 350.
2. Put the hazelnuts on a large baking sheet and toast in the oven until the skins crack and loosen and the nuts are golden brown, about 15 minutes.
3. Wrap the hot hazelnuts in a kitchen towel and firmly rub them together to remove most of the skins.
4. Discard the skins.
5. Let the nuts cool and then chop them.
6. Raise the heat to 450.
7. Snap off the tough ends of the asparagus and discard them.
8. On the baking sheet, toss the asparagus with the oil, 1/4 teaspoon of the salt, and 1/4 teaspoon pepper.
9. Spread the asparagus out on the baking sheet and roast until just tender, 5 to 7 minutes for thin spears, 8 to 10 minutes for medium, or 10 to 12 minutes for thick spears.
10. Meanwhile, in a small frying pan, melt the butter over low heat.
11. Add the toasted hazelnuts and the remaining 1/4 teaspoon salt.
12. Cook, stirring, until the butter is golden brown, about 5 minutes.
13. Add the lemon juice and 1/8 teaspoon pepper.
14. Pour the sauce over the asparagus.

hazelnuts, asparagus, olive oil, salt, freshground black pepper, butter, lemon juice

Taken from www.foodandwine.com/recipes/roasted-asparagus-with-hazelnut-sauce (may not work)