Roasted Asparagus with Hazelnut Picada
"Picada is one of Spain’s great sauces. It can be creamy like tahini or coarse and crumbly, like our version here. We use hazelnuts, but substitute almonds if you prefer. For the asparagus spears, I recommend the French technique of peeling the bottom one-third in order to utilize the whole vegetable. (If you prefer to cut off the bottoms, be sure to save them for vegetable stock.) Keep in mind that asparagus does a significant amount of carryover cooking once removed from the heat, so always pull it out while it’s still bright green to account for that extra “cooking.”..."
INGREDIENTS
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1/4 cup stale bread cubes
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1 teaspoon salt
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1/4 cup shelled, skinned unsalted hazelnuts
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1 teaspoon freshly ground black pepper
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3 tablespoons olive oil
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1 teaspoon chopped fresh thyme
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2 teaspoons minced garlic
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2 bunches asparagus, bottom one-third trimmed with a peeler to achieve uniform thickness (about 2 pounds)
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