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Squeeze the juice from the orange membrane into a small bowl and add the chives and white wine vinegar. Whisk in the olive oil and season with salt and pepper. Add the dressing to the asparagus and let sit until the asparagus is slightly wilted, about 5 minutes. Toss in the hazelnuts and serve.
Per serving: Calories 178; Total Fat 11 grams; Saturated Fat 5 grams; Protein 13 grams; Total Carbohydrate 10 grams; Sugar: 6 grams; Fiber 4 grams; Cholesterol 29 milligrams; Sodium 463 milligrams
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Spiced Nuts
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By Donna G52
on April 13, 2013
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Love this time of year when asparagus is less expensive and can try a new dish without breaking the bank. This is an excellent salad. Another time I woul reduce the Romano cheese to about half. The orange and the juice from the orange pears well with the cheese. This will be a regular for me.
By bingodog_12034905
Dallas, 83
on October 09, 2012
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Excellent, my husband said this is a good way to eat asparagus since he is not a fan. Cant miss with this one and easy and fast to make.
By AzGrannie3
Mesa, AZ
on October 08, 2012
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OMG!! I have almost everything to make this with. I'll have to substitute fresh parmigiana for the Romano and dry roasted peanuts, but everything else I have. Making it for dinner today and will let ya all know how it turned out.
Okay, made it for dinner and it was very good. I've never had asparagus raw before and was skeptical about it. I really thought it would be bitter but not at all. The only thing I would do differently is reduce the white wine vinegar a little and use a larger orange. The citrus flavor stood out nicely with the asparagus, but the vinegar was a little too strong for my liking. Wish I had the Romano cheese instead of the Parmesan, but it was still very good. I'll definitely make this one again. It was very quick to make with no fuss at all and virtually no dishes to clean up afterwards. I served it with pork cutlets.
Michael, you're my favorite chef...I watch all your shows!
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