Asparagus Vinaigrette

Luckily for me it is asparagus mania in Clackamas county right now. The local farms appear to be wrapping up for the season, which is understandable. It has been unseasonably rainy, even for Portland and Tuesday at the market three bunches for a dollar at noon and giant bags for three dollars by two o’clock. Now I have a fridge full of asparagus, which is not a bad thing.

You can use regular table salt instead of the sea salt, but I really think sea salt and asparagus have a secret special romance, like Regan and Thatcher (Ok, I’m dating myself here). Hazelnuts (filberts) are as common in Oregon as peanuts are in Georgia, feel free to substitute chopped walnuts, pecans, Brazil nuts or macadamias. Peanuts I am afraid do not work so well (unless you add some tamari, ginger and coconut, but that's another story).

Ingredients for four (or two asparagus lovers):

1 Bunch of asparagus (about a pound) trimmed
2 Tablespoons of olive oil
¼ Cup of raw hazelnuts, rough chopped
2 Teaspoons of balsamic vinegar
Fresh ground black pepper and sea salt to taste

Method:  

1. Preheat oven to 400.
2. Place the asparagus on a baking sheet and drizzle with one tablespoon of the olive oil, toss well till asparagus is lightly coated in oil. Place baking sheet in oven. 
3. Roast asparagus for 20 minutes stirring once or twice, it should get a light amount of charring in spots. 
4. While the asparagus is cooking heat the remaining tablespoon of olive oil in a small skillet or sauté pan over low heat. Add the hazelnuts and cook stirring often for about 5 minutes until lightly toasted. Don’t cook too long or they will burn and get a bitter caramelized earwax-like taste (don’t ask). Remove from heat and stir in the balsamic vinegar, set aside. 
5. Remove asparagus from oven and use tongs to transfer to a serving dish, pour the hazelnut mixture over the asparagus and serve.