Asparagus With Roasted Pepper and Hazelnut Picada | Oregonian Recipes

Ingredients

• 3 medium red bell peppers, halved, seeded, and ribs removed
• 1 garlic clove, minced or grated to pulp
• 1 teaspoon minced fresh thyme
• 1/2 teaspoon sugar
• 2 tablespoons white wine or white balsamic vinegar
• 4 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1/4 cup chopped flat-leaf parsley
• 1/2 cup toasted hazelnuts, chopped
• 1 pound asparagus, tough ends trimmed