Asparagus with Orange Dressing and Toasted Hazelnuts
- ¼ teaspoon orange zest
- 2 tablespoons finely chopped hazelnuts
- 1 ½ pounds asparagus
- 1 teaspoon fresh lemon juice
- 2 teaspoons fresh orange juice
- 2 tablespoons olive oil
Preheat oven to 375°F. 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, ...