Roasted Asparagus With Hazelnut Picada

Name: Roasted Asparagus With Hazelnut Picada
Ingredients: ¼ cup day-old bread cubes; ¼ cup shelled, skinned, unsalted hazelnuts; 3 tablespoons olive oil, divided; 2 teaspoons minced garlic; 1 teaspoon salt, divided; 1 teaspoon black pepper, divided; 1 teaspoon chopped fresh thyme; 2 bunches asparagus, bottom one-third trimmed with a peeler to achieve uniform thickness

vegnews.com

Picada is a traditional Spanish sauce, which can be prepared as both a sauce and a crumble, and adds wonderful flavor to vegetable dishes.

View full recipe on vegnews.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at vegnews.com.

Share this recipe:

Cooking tools:

Peeler
Oven
Baking sheet
Chef's knife
Cutting board
Measuring cup
Measuring spoon
Mixing bowl

Ingredients

¼ cup day-old bread cubes
¼ cup shelled, skinned, unsalted hazelnuts
3 tablespoons olive oil, divided
2 teaspoons minced garlic
1 teaspoon salt, divided
1 teaspoon black pepper, divided
1 teaspoon chopped fresh thyme
2 bunches asparagus, bottom one-third trimmed with a peeler to achieve uniform thickness