Roasted Asparagus with Balsamic and Hazelnuts

Asparagus, a harbinger of spring, really shines when roasted until fork-tender.

 1 (1 pound) bunch fresh asparagus
 1 ½ tablespoons olive oil
 ¾ teaspoon salt
Freshly ground black pepper, to taste
 2 tablespoons Balsamic Reduction
 ¼ cup chopped toasted hazelnuts

1

Preheat the oven to 425°F. Line a baking tray with parchment or a silicone baking mat. Rinse the asparagus and pat it dry. Cut off the bottom two inches of the asparagus stalks, then arrange trimmed stalks in a single layer on the baking tray. Toss together with the olive oil, salt, and pepper, using your hands to mix until the asparagus is evenly and lightly coated. Transfer to the oven and roast for 12 to 15 minutes, until the asparagus is just tender when pierced with a fork.

Drizzle with Balsamic Reduction, sprinkle with toasted hazelnuts, and serve immediately.