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Recipe is from Gourmet Magazine, April 2000 issue.

Check out How to Select, Store, and Cook Asparagus. Check out more of Linda's great Asparagus Recipes.

2 tablespoons finely chopped hazelnuts
1 1/2 to 2 pounds asparagus stalks, washed and trimmed
1/4 teaspoon freshly grated orange zest
2 teaspoons fresh orange juice
1 teaspoon fresh lemon juice
2 tablespoons extra-virgin olive oil
Coarse coarse salt
Coarsely ground black pepper

Preheat oven to 375°F. Toast hazelnuts in a small shallow baking pan until golden, 4 to 5 minutes.

Cook asparagus in a large frying pan of boiling salted water until crisp-tender, about 3 to 4 minutes, and drain well in a colander. Transfer hot asparagus to serving platter or individual serving plates.

In a small bowl, whisk together orange zest, orange juice, lemon juice, olive oil, salt and pepper to taste. Spoon orange dressing over top or asparagus and sprinkle with nuts.

Makes 4 servings.