Roasted Asparagus With Hazelnut Picada

Picada is a traditional Spanish sauce, which can be prepared as both a sauce and a crumble, and adds wonderful flavor to vegetable dishes.

Ingredients

• ¼ cup day-old bread cubes
• ¼ cup shelled, skinned, unsalted hazelnuts
• 3 tablespoons olive oil, divided
• 2 teaspoons minced garlic
• 1 teaspoon salt, divided
• 1 teaspoon black pepper, divided
• 1 teaspoon chopped fresh thyme
• 2 bunches asparagus, bottom one-third trimmed with a peeler to achieve uniform thickness

Method

1. Preheat oven to 400 degrees. In a small bowl, add bread cubes, hazelnuts, 1 tablespoon oil, garlic, ½ teaspoon salt, and ½ teaspoon pepper. Transfer mixture to a sheet pan and roast until browned, about 8 minutes.
2. Remove from oven and toss with thyme. Cool slightly before transferring
3. to a food processor
4. and pulse to a crumble.
5. In a large bowl, add asparagus, remaining 2 tablespoons oil, ½ teaspoon salt, and ½ teaspoon pepper. Transfer to a sheet pan and roast until bright green and lightly crinkled, about 4 minutes for pencil-thin asparagus or 10 minutes for jumbo spears.
6. Serve asparagus immediately with picada crumble sprinkled on top.