Asparagus with Toasted Hazelnuts
|Asparagus||2 Pound, trimmed|
|Unsalted butter||3 Tablespoon|
|Chopped hazelnuts||1⁄3 Cup (5.33 tbs)|
|Snipped fresh chives/Scallion green||2 Tablespoon|
|Lemon juice||2 Teaspoon|
1. Fill a large, deep skillet with 1 inch of salted water. Bring to a boil over high heat. Add asparagus and steam, covered, until crisp-tender, about 5 minutes, depending on thickness. With tongs, lift asparagus to a platter; cover loosely with foil to keep warm.
2. Meanwhile, melt butter in a small nonstick skillet over medium heat. Add hazelnuts and toast, stirring, until lightly browned, 4 to 5 minutes. Remove from heat and stir in chives, lemon juice, and a big pinch of salt. Pour over asparagus and serve.