Bake 30 minutes or until a knife inserted near the center comes out clean. Serves 6 to 8. Peel any but the thinnest stalks. Bring to a boil over high heat and add the asparagus, spreading it out so that if any asparagus is out of water, it is only part of the top layer. Boil the asparagus from 1 to 12 minutes, uncovered, or until the spears are bright green and easily pierced with the point of a sharp knife.
Thin spears take less time, thick spears longer.
Remove from heat, drain immediately and rinse with cold water until the asparagus is cool. Add olive oil and shake again vigorously to blend. Shake vigorously before spooning over blanched asparagus. It differs from other chocolate nut pies in that the nuts and chocolate morsels are put in a blender or food processor to chop them up a little. This changes the texture, making the pie a little creamier.