Bring a large pot of salted water to a boil. (1) Trim the asparagus spears, and blanch them for 1 minute. Drain and reserve 4 spears. (2) Shock the remaining asparagus in a bowl of ice water. When chilled, drain and pat dry. Finely chop the reserved 4 spears, and place in a medium bowl. Add the basil and yogurt, and stir to combine. Season to taste, and reserve. Melt the butter in a large skillet over medium heat. Add the blanched asparagus and sauté until lightly browned, about 3 minutes. Season to taste, drizzle with hazelnut oil, and place in a serving dish. (3) Spoon the yogurt dressing over the asparagus, and serve immediately.
Adapted from The French Women Don’t Get Fat Cookbook, by Mireille Guiliano (Atria; $24.99).(Published 2010)