Roasted Asparagus with Hazelnut Picada from Vedge by Rich Landau and Kate Jacoby

Name: Roasted Asparagus with Hazelnut Picada from Vedge by Rich Landau and Kate Jacoby
Total time: 30 min
Ingredients: 3 tablespoons olive oil; 2 teaspoons minced garlic; 1 teaspoon salt; 1 teaspoon freshly ground black pepper; 1 teaspoon chopped fresh thyme; 2 bunches asparagus, bottom one-third trimmed with a peeler to achieve uniform thickness (about 2 pounds); ¼ cup shelled, skinned unsalted hazelnuts; ¼ cup stale bread cubes

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Picada is one of Spain’s great sauces. It can be creamy like tahini or coarse and crumbly, like our version here. We use hazelnuts, but substitute almonds if you prefer. For the asparagus spears,...

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Cooking tools:

Peeler
Chef's knife
Cutting board
Oven
Baking sheet
Skillet
Mortar and pestle
Mixing bowl
Measuring spoon
Serving platter

Ingredients

3 tablespoons olive oil
2 teaspoons minced garlic
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon chopped fresh thyme
2 bunches asparagus, bottom one-third trimmed with a peeler to achieve uniform thickness (about 2 pounds)
¼ cup shelled, skinned unsalted hazelnuts
¼ cup stale bread cubes