ASPARAGUS WITH ORANGE DRESSING AND TOASTED HAZELNUTS

This recipe is from the April 2001 Gourmet magazine. I slightly modified the recipe by baking the asparagus instead of steaming it. This recipe will serve four as a side dish.

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

Preheat oven to 375°F. Toast hazelnuts in a small shallow baking pan until golden, 4 to 5 minutes. Once cooled, finley chop. Trim woody ends from asparagus and place on a baking sheet. Drizzle asparagus with olive oil, and bake in oven for approximately 10 minutes, turning once. 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.