Yip, the little spears are popping their heads above ground now at a furious rate, so it's time to grab them and stick 'em in the pot!
300g (10 ounces) asparagus, trimmed
1 Tbsp extra virgin olive oil
2 Tbsp toasted skinned and chopped hazelnuts
Finely grated zest of 1 lemon
½ tsp chopped rosemary
1 large clove garlic, peeled and thinly sliced
Flaky sea salt
Smoked paprika flakes or smoked paprika for dusting the top
1 Blanch or steam asparagus keeping the spears on the crunchy side. Drain and immediately refresh with cold water. Dry off briefly on paper towels.
2 Put oil, garlic, rosemary and lemon zest in a frying pan (skillet) just big enough to hold the asparagus. Warm through over a low heat, but don’t let the garlic fry; you want it to open up and flavour the oil, but not sizzle.
3 Add the asparagus, and roll them around the pan to coat with the flavourings. Sprinkle with a little sea salt. Transfer to a serving dish, scraping in all the bits and pieces. Scatter with hazelnuts and serve hottish or at room temperature.