Shaved Asparagus Salad with Oranges and Pecorino

• 1 large bunch of thick asparagus (2 pounds), trimmed
• One 1 1/2-ounce piece of Pecorino Romano cheese
• 3 tablespoons fresh orange juice
• 1 1/2 tablespoons snipped chives
• 1 1/2 teaspoons Champagne vinegar or white wine vinegar
• 1/4 teaspoon finely grated orange zest
• 1/4 cup hazelnut oil
• 1 1/2 tablespoons grapeseed oil
• Kosher salt and freshly ground pepper
• 1 navel orange
• 2 tablespoons toasted hazelnuts, coarsely chopped (optional)

1. Using a mandoline set over a large bowl (or a sturdy vegetable peeler), shave the asparagus lengthwise.
2. Shave the Pecorino Romano cheese into the bowl.
3. In a blender, combine the orange juice, chives, vinegar and orange zest and process until smooth.
4. With the machine on, add the hazelnut and grapeseed oils in a thin stream and process until emulsified; season with salt and pepper.
5. Add the dressing to the asparagus and let stand for about 5 minutes, until the asparagus is slightly wilted.
6. Using a sharp knife, peel the orange, removing all of the bitter white pith.
7. Working over a small bowl, cut in between the membranes to release the sections.
8. Add the orange sections to the asparagus.
9. Mound the salad on a large platter, garnish with the hazelnuts and serve.

romano cheese, orange juice, chives, vinegar, orange zest, hazelnut oil, grapeseed oil, kosher salt, orange, hazelnuts

Taken from www.foodandwine.com/recipes/shaved-asparagus-salad-oranges-and-pecorino (may not work)