20-30 asparagus spears
Salt & freshly ground pepper to taste
1/4 c. balsamic vinegar
1/4 c. Champagne vinegar
1 c. light olive oil
1/2 tsp. honey
1/2 tsp. Dijon mustard
3/4 c. chopped, toasted hazelnuts

1. Fill a skillet with about an inch of water and fit with a steamer; bring to a boil.

2. Trim asparagus, peeling the spears if they are fat, and put them in the steamer. Reduce heat to moderate; steam 2 to 3 minutes if spears are thin, 5 to 6 minutes if fat.

3. Remove the asparagus from the steamer and quickly run under cold water to stop the cooking process. Remove to drain on paper towels. Place the asparagus in a single layer on a serving platter.

4. Place about 1/2 teaspoon salt and 1/4 teaspoon pepper with the vinegars, olive oil, honey and mustard in a glass jar with a tight lid. Add half of the hazelnuts to the jar. Cover and shake to mix thoroughly.

5. Drizzle half of vinaigrette over the asparagus and sprinkle with the remaining chopped nuts. Serve at room temperature. (Save remaining vinaigrette to use another day.) Serves 4.