Recipe information
Yield
Makes 8 Servings
Ingredients
2
pounds asparagus, trimmed
3
tablespoons extra-virgin olive oil, divided
1
cup Brazil nuts (about 5 ounces), toasted, chopped
3
tablespoons dry white wine
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Preparation
Step 1
Preheat oven to 350°F. Line large rimmed baking sheet with foil. Toss asparagus with 2 tablespoons olive oil on prepared baking sheet. Sprinkle with salt and pepper. Roast until asparagus is just tender, about 15 minutes. DO AHEAD Can be prepared 3 hours ahead. Let stand at room temperature.
Step 2
Heat remaining 1 tablespoon oil in large skillet over medium-high heat. Add asparagus, nuts, and wine. Toss until asparagus is heated through, about 3 minutes. Season with additional salt and pepper, if desired. Arrange on platter.