Asparagus With Hazelnut Vinaigrette

• 20 to 30 asparagus spears
• 1/4 cup balsamic vinegar
• 1/4 cup champagne vinegar
• 1 cup light olive oil
• 1/2 teaspoon honey
• 1/2 teaspoon dijon mustard
• salt and freshly ground pepper to taste
• 3/4 cup chopped toasted hazelnuts

1. Fill a skillet with about an inch of water and fit with a steamer. Bring to a boil. Trim asparagus, peeling the spears until they are fat, and put them in the steamer. Reduce heat to moderate and steam for 2 to 5 minutes.
2. Remove the asparagus form the steamer and quickly run under cold water to stop the cooking process. Remove to drain on paper towels. Place the asparagus in a single layer on a serving platter.
3. Place the vinegars, olive oil, honey, mustard salt and pepper in a glass jar with a tightly fitted lid. Add half the hazelnuts to the jar. Cover and shake to mix thoroughly.
4. Drizzle the vinaigrette over the asparagus and sprinkle with the remaining chopped nuts. Serve at room temperature.

balsamic vinegar, champagne vinegar, light olive oil, honey, dijon mustard, salt, hazelnuts

Taken from www.epicurious.com/recipes/member/views/asparagus-with-hazelnut-vinaigrette-50010637 (may not work)