Roasted Asparagus with Toasted Hazelnuts

Preheat oven to 450 degrees F.

Coat the asparagus with 1 tbsp of the olive oil, and salt and pepper to taste. Spread evenly on a baking sheet. Roast in the hot oven for about 10 minutes (depending on thickness), or until the asparagus spears are tender, but not soft.

While the asparagus is roasting, add the butter, hazelnuts, and other tablespoon of olive oil to a small pan. Toast the hazelnuts over low flame until golden-brown. Do not brown too much, or the hazelnuts will become bitter. When the asparagus is ready transfer to a serving plate and spoon over the hazelnut butter. Serve with lemon wedges if desired.