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Asparagus with Hazelnuts

What would a spring menu be without asparagus?  This is a special recipe
for a special occasion.

40 stalks of asparagus, peeled and trimmed
4 Tbsp. hazelnut oil**
kosher salt and black pepper to taste
1/2 Tsp. sugar
2 Tbsp. toasted hazelnuts, crushed

Boil or steam the asparagus to the desired degree of doneness.  Drain, and while still
warm, toss gently with the oil, salt, pepper and sugar.  Arrange on a platter and sprinkle
with crushed hazelnuts.  Serve at room temperature.

**Hazelnut oil is widely available at nicer grocery stores.