Preheat oven to 375 degrees F.
Cook asparagus in a large frying pan of boiling salted water until crisp-tender, approximately 4 to 5 minutes; remove from heat 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 the prepared Orange Dressing over top or asparagus and sprinkle with chopped hazelnuts.
Makes 4 servings.
* Toasting Hazelnuts: Preheat oven to 350 degrees F. In a baking pan, toast hazelnuts in one layer in middle of oven 10 to 15 minutes, or until lightly colored and skins are blistered. Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove loose skins; and cool completely.
** When fresh Spring asparagus is out of season, you could substitute fresh green beans.
Asparagus with Orange Dressing and Toasted Hazelnuts Recipe: https://whatscookingamerica.net/vegetables/asparagusorange.htm