Toasted Hazelnuts & Asparagus with Bread Crumbs



 2 lbs Asparagus, washed and trimmed
½ cup Hazelnuts, lightly toasted and roughly chopped
1 cup Panko bread crumbs
2 tbsp Olive oil
1 clove Garlic, chopped
1 oz Olive oil
Salt and pepper to taste



Boil asparagus for 45-60 seconds. Then drop in a cold-water bath to stop cooking.

Drain and transfer to an oven safe dish. Dress with oil and season with salt and pepper.

Mix olive oil, bread crumbs and chopped garlic together and cover the asparagus.

Heat oven to 350F and bake asparagus for 10-15 minutes or until golden.

Garnish with chopped hazelnuts.