Summary

Ingredients

• 100 g butter
• 4 tablespoon hazelnuts, grated
• Parmesan, freshly grated
• Salt and pepper, whiter
• 1 kg asparagus, green

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Instructions

1. Cook the asparagus al dente.
2. Melt butter over medium heat, bring to the boil; Skim off the white foam with a spoon. Roast the nut flakes in the melted butter, season with salt and pepper.
3. Pour butter over the asparagus and sprinkle with parmesan cheese.