| 50g Blanched Hazelnuts | |
| 3 EL Hazelnut or Walnut Oil | |
| Zest and juice of 1/2 Lemon | |
| 1 EL White Wine Vinegar | |
| 500g Asparagus |
| 1. | Toast the hazelnuts in a small, dry frying pan over a medium heat until golden. Remove and roughly chop, then leave to one side. |
| 2. | In a large mixing bowl, whisk together the hazelnut oil, lemon juice, vinegar and a pinch of salt and pepper until combined. Taste and adjust the seasoning as needed. |
| 3. | Holding on to the woody end of the asparagus, shave the spears into long thin strips with a vegetable peeler or a very sharp knife. Put the shavings into the bowl with the dressing and gently toss to coat. |
| 4. | Place the dressed asparagus on a serving plate or in a bowl and scatter over the lemon zest and the chopped hazelnuts. Serve immediately. |