2 pounds asparagus, tough ends trimmed
1/2 teaspoon Sale di Cervia Sea Salt, plus more to taste
Pinch of sugar
1 tablespoon roasted Hazelnut Oil, plus more to taste
Freshly ground black Tellicherry Peppercorns to taste
Keep the asparagus in a rough bunch so the tips and ends are parallel. Place an inch of water in a saucepan or skillet that is at least 12 inches in diameter. Add the Sale di Cervia Sea Salt and sugar and bring to a boil. Add the asparagus, cover, and boil, rearranging occasionally, until almost tender, 4 to 5 minutes; drain. Arrange on a platter, drizzle with the oil, and season with salt and Tellicherry Pepper.
Recipe adapted from and photo courtesy of www.realsimple.com