Asparagus with Orange Dressing and Toasted Hazelnuts
Fresh asparagus spears topped with a bright citrus dressing made with orange and lemon juice, finished with toasted hazelnuts for crunch. A elegant side dish that perfectly balances earthy, citrusy and nutty flavors.
4 servings
23 min
Ingredients
- •2 tablespoons finely chopped hazelnuts
- •1½ lb asparagus
- •¼ teaspoon freshly grated orange zest
- •2 teaspoons fresh orange juice
- •1 teaspoon fresh lemon juice
- •2 tablespoons olive oil
Cooking Instructions
- 1.
Preheat oven to 375°F.
5 min
- 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.
15 min
- 3.
Transfer hot asparagus to plates. Spoon orange dressing over top and sprinkle with nuts.
3 min
