Asparagus with Orange Dressing and Toasted Hazelnuts

1. 1

   Preheat oven to 375F.

2. 2

   Toast hazelnuts in a small shallow baking pan until golden, 4 to 5 minutes.

3. 3

   Trim woody ends from asparagus and, if desired, peel lower 2 inches of stems with a vegetable peeler.

4. 4

   Cook asparagus in a large saucepan of boiling salted water until crisp-tender, about 6 minutes, and drain well in a colander.

5. 5

   Whisk together remaining ingredients except nuts with salt and pepper to taste.

6. 6

   Transfer hot asparagus to plates.

7. 7

   Spoon orange dressing over top and sprinkle with nuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.