1/3 cup organic hazelnuts or pistachios 2 bunches asparagus (about 2 pounds), tough ends snapped off and discarded, then peeled (see note*) 2 tablespoons plus 2 teaspoons Lucini olive oil Pink Salt 2 tablespoons freshly squeezed organic lemon juice Freshly ground pepper 4 cups loosely packed organic arugula
Preheat the oven to 400°F.
Put the hazelnuts (or pistachios) on a rimmed baking sheet. Put them in the oven for 5 to 7 minutes as it preheats, until aromatic and browned. Transfer to a plate or, if you’d like to remove the skins for a more refined texture and appearance, wrap them in a towel and give them a good rub. The majority of the skins will come right off. Coarsely chop the nuts.
Put the asparagus on the same baking sheet in a single layer. Drizzle with the 2 teaspoons of olive oil and generously sprinkle with salt. Toss gently to evenly coat the asparagus. Bake for 8 minutes, until just barely tender.
Put the lemon juice, the 2 tablespoons of olive oil, 1/4 teaspoon of salt, and a few grinds of pepper in a small bowl and mix well with a small whisk.
Put the arugula in a large bowl. Drizzle with half of the dressing and toss until evenly coated. Mound the arugula on individual plates or a platter and arrange the asparagus on top. Drizzle with the remaining dressing and sprinkle the hazelnuts on top.
*Cook’s Note: Peeling the asparagus gets rid of the stringy, sometimes tough outer layer and exposes the sweet flesh underneath. To peel it, use a regular vegetable peeler with a light touch to shave off just the skin. This technique is not necessary with thin asparagus spears.
Prep Time: 15 minutes Cook Time: 10 minutes Storage: Store in an airtight container in the refrigerator for up to 5 days.