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

1. Preheat oven to 375F.
2. Toast hazelnuts in a small shallow baking pan until golden, 4 to 5 minutes.
3. Trim woody ends from asparagus and, if desired, peel lower 2 inches of stems with a vegetable peeler.
4. Cook asparagus in a large saucepan of boiling salted water until crisp-tender, about 6 minutes, and drain well in a colander.
5. Whisk together remaining ingredients except nuts with salt and pepper to taste.
6. Transfer hot asparagus to plates.
7. 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)