Asparagus is enjoyable to cook. You can steam it, grill it, boil it or roast it. For this recipe, heat medium-size asparagus spears that have been peeled and trimmed. You can't beat the wealthy, slightly caramelized flavor of roasted asparagus.
For a French accent, these bright green stalks are dressed with hazelnut oil vinaigrette and garnish with toasted hazelnuts. The rich, flavored hazelnut oil has a unique flavor. It is used mostly as a condiment or in salad dressing because it has a strong flavor. Pair it with a lighter olive or vegetable oil to rich the taste. Remember to store the hazelnut oil in the refrigerator and make use of it within 4 months.
If you can't find hazelnuts or the oil, try a plain citrus or red pepper vinaigrette instead. Serve up this dish warm as a first course or as a side dish with a grilled entree.
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