Capelli D'Angelo With Hazelnut Butter And Crisp Asparagus(Prep: 20 Minutes, Cook: 10 Minutes, Serves 4) - cooking recipe

Ingredients

1/4 c. hazelnuts
6 Tbsp. butter (at room temperature)
1 Tbsp. minced shallot
6 medium asparagus spears, trimmed, pared and cut into 1/8-inch diagonals
12 oz. fresh or 8 oz. dried capelli d'angelo

Preparation

Heat oven to 350\u00b0.
Toast hazelnuts in a baking pan until lightly browned and skins begin to crack, about 10 minutes. Transfer to a kitchen towel and rub briskly with the towel to loosen sides.
Select 8 hazelnuts; coarsely chop and set aside for garnish.
Grind the remaining nuts in a food processor or Mouli grater.