Roasted Asparagus With Hazelnut Picada | VegNews

Name: Roasted Asparagus With Hazelnut Picada | VegNews
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

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

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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