Instructions

1. Rinse the asparagus under running water to remove any sand or dirt or leave them in bowl of cold water for 10-20 minutes. Check the tips are clean. From the tip down peel the skin with a peeler and, finally, get rid of the woody end: Hold the asparagus firmly towards the end and bend until it breaks naturally. The tough ends are not suited for eating but use them to make a stock or in soups and sauces but discard them before eating. Leave the asparagus in cold water until cooking.
2. Chop the hazelnuts coarsely and place them in a pan on medium heat. Shake the pan regularly and cook until the nuts starts to brown. Remove from the heat. Shake the pan while blowing air on the nuts. This will remove any loose skin.
3. Wash the herbs thoroughly and dry on kitchen paper.
4. Bring a pan of lightly salted water to the boil and add the asparagus. Turn the heat down a bit and simmer for approximately 5 minutes, depending on size. You want the asparagus cooked but not soft. Remove from the water and leave to drain on paper towel or a tea towel.
5. Meanwhile, melt the butter in a pan on medium heat. Leave it to brown so it gets a beautiful nutty flavour. Skim of any impurities.
6. Place three asparagus on a plate. Add a few spoonfuls of browned butter and sprinkle with hazelnut. Garnish with fresh herbs and serve straight away.

• Ready in : 25 Minutes
• Course : Starters
• Recipe Type : Salads and vegetablesVegetarian
• Ingredient : Asparagus, Butter, Chervil, Dill, Hazelnut, Salt, Tarragon