Asparagus with Orange Dressing and Toasted Hazelnuts

Name: Asparagus with Orange Dressing and Toasted Hazelnuts
Yield: 4 servings
Ingredients: 1 2 tablespoons finely chopped hazelnuts; 1 1 1/2 lb asparagus; 1 1/4 teaspoon freshly grated orange zest; 1 2 teaspoons fresh orange juice; 1 1 teaspoon fresh lemon juice; 1 2 tablespoons olive oil

From the kitchen of Carly

Bright orange dressing coats tender asparagus with a citrus punch, while toasted hazelnuts add a crucial crunch. Simple, elegant, and ready in under twenty minutes. The kind of side dish that steals the spotlight from whatever else is on your plate.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 tablespoons finely chopped hazelnuts
11 1/2 lb asparagus
11/4 teaspoon freshly grated orange zest
12 teaspoons fresh orange juice
11 teaspoon fresh lemon juice
12 tablespoons olive oil

Instructions

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, 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.