Instructions: Preheat oven to 350 degrees. In a shallow baking pan, toast hazelnuts in middle of oven until pale golden, 7 to 10 minutes. Wrap nuts in a kitchen towel and rub to remove any loose skins (do not worry about skins that do not come off). Chop nuts. Trim asparagus. Bring a kettle of salted water to a boil and cook asparagus until crisp-tender, about 2 minutes. Drain asparagus in a colander and pat dry. In a large non-stick skillet, cook butter over moderately high heat until it just turns golden brown. Add vinegar, asparagus and salt and pepper to taste, and saute` asparagus, stirring gently, until just tender. Add nuts and toss to combine.

Serves 4

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