Toasting hazelnuts gives butter a delightful flavor for tender asparagus.
| 3 |
|
tablespoons chopped hazelnuts |
| 1 |
|
pound fresh asparagus spears, trimmed |
|
|
Water |
| 3 |
|
tablespoons LAND O LAKES® Butter, softened |
| 1 |
|
tablespoon chopped fresh basil leaves* |
Toast hazelnuts in 10-inch skillet over medium heat, stirring constantly, until golden brown (4 to 5 minutes). Remove from skillet; set aside.
Place asparagus and enough water to cover in same skillet. Cook over high heat until water comes to a boil (6 to 8 minutes). Reduce heat to medium. Cook until asparagus is crisply tender (2 to 4 minutes). Drain.
Add toasted hazelnuts and butter. Toss lightly until butter is melted. Season with salt and pepper, if desired. Sprinkle with chopped basil.
*Substitute 1 teaspoon dried basil leaves.
