Active time: 15 min Start to finish: 20 min

　　The tangy citrus and nutty flavors of the dressing make this asparagus a nice complement to the spiced chicken breast or to simply prepared fish.

　　

Ingredients

Serves 4

　　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

　　

Step 1

Preheat oven to 375°F.

　　

Step 2

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.

　　

Step 3

Transfer hot asparagus to plates. Spoon orange dressing over top and sprinkle with nuts.