Asparagus With Hazelnut Oil Vinaigrette

1 pound fresh asparagus
3 tablespoons extra virgin olive oil
3 tablespoons hazelnut oil
2 tablespoons white wine vinegar
½ cup hazelnuts
¼ teaspoon salt (or to taste)
¼ teaspoon fresh ground pepper (or to taste)

For approximately 10 minutes, toast the hazelnuts on a baking sheet. Use a kitchen towel to rub-off or remove the nuts’ skin. Now, prepare the hazelnut oil vinaigrette: in a bowl, simply whisk all the ingredients together.

Peel the asparagus, cut 1 inch off the bottom of each stalk, and give it a quick wash. Place water and salt (to taste) in a large skillet. Bring the water to a boil, add the asparagus, and cook for 5 minutes or until the asparagus is slightly tender (do not over cook). Gently remove the asparagus with a slotted spoon and allow it to drain in a colander or on paper towels.

Arrange the asparagus on a platter and drizzle the vinaigrette over the top. Finally, sprinkle the hazelnuts and server the dish warm.

Diva Tips:

• The vinaigrette may be kept for 2 days in the refrigerator.
• This dish is also delightful when the asparagus is served slightly chilled. However, the vinaigrette is best when served at room temperature.