• Fast
• Healthy

Ingredients

1. 1 large bunch of thick asparagus (2 pounds), trimmed
2. One 1 1/2-ounce piece of Pecorino Romano cheese
3. 3 tablespoons fresh orange juice
4. 1 1/2 tablespoons snipped chives
5. 1 1/2 teaspoons Champagne vinegar or white wine vinegar
6. 1/4 teaspoon finely grated orange zest
7. 1/4 cup hazelnut oil
8. 1 1/2 tablespoons grapeseed oil
9. Kosher salt and freshly ground pepper
10. 1 navel orange
11. 2 tablespoons toasted hazelnuts, coarsely chopped (optional)

Directions

1. Using a mandoline set over a large bowl (or a sturdy vegetable peeler), shave the asparagus lengthwise. Shave the Pecorino Romano cheese into the bowl. 
2. In a blender, combine the orange juice, chives, vinegar and orange zest and process until smooth. With the machine on, add the hazelnut and grapeseed oils in a thin stream and process until emulsified; season with salt and pepper. Add the dressing to the asparagus and let stand for about 5 minutes, until the asparagus is slightly wilted. 
3. Using a sharp knife, peel the orange, removing all of the bitter white pith. Working over a small bowl, cut in between the membranes to release the sections. Add the orange sections to the asparagus. Mound the salad on a large platter, garnish with the hazelnuts and serve.