Remove and chop
from the orange and add it to a large nonreactive bowl. Add the asparagus and cheese and toss together. Peel
and cut segments from the membrane. Add the segments to the bowl with the asparagus.
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