Steamed Asparagus with Brown Butter and Hazelnuts

2 bunches asparagus (2 lbs), trimmed
¼ cup (½ stick) unsalted butter, cut into pieces
sea salt
black pepper, freshly cracked
1/3 cup toasted hazelnuts (loose skins rubbed off), chopped

Set a steamer basket in a saucepan with 2" simmering water. Add asparagus, cover, and steam until crisp-tender, about 6 minutes. Transfer to a platter.

Discard water and wipe pan dry. Heat butter over medium, swirling pan occasionally, until golden brown and most of the foam has subsided, 5-6 minutes.

Pour over asparagus and toss to combine. Season with salt and pepper. Sprinkle with hazelnuts, and serve immediately.

Makes 4 servings.