Asparagus with Orange Dressing and Toasted Hazelnuts
- 2 tablespoons finely chopped hazelnuts
- 1 1/2 lb asparagus
- 1/4 teaspoon freshly grated orange zest
- 2 teaspoons fresh orange juice
- 1 teaspoon fresh lemon juice
- 2 tablespoons olive oil
- Preheat oven to 375F.
- Toast hazelnuts in a small shallow baking pan until golden, 4 to 5 minutes.
- Trim woody ends from asparagus and, if desired, peel lower 2 inches of stems with a vegetable peeler.
- Cook asparagus in a large saucepan of boiling salted water until crisp-tender, about 6 minutes, and drain well in a colander.
- Whisk together remaining ingredients except nuts with salt and pepper to taste.
- Transfer hot asparagus to plates.
- Spoon orange dressing over top and sprinkle with nuts.
hazelnuts, asparagus, freshly grated orange zest, orange juice, lemon juice, olive oil
Taken from www.epicurious.com/recipes/food/views/asparagus-with-orange-dressing-and-toasted-hazelnuts-103304 (may not work)