Asparagus Salad with Raspberry Vinaigrette

Ingredients:

1lb asparagus, trimmed

½ cup hazelnuts, coarsely chopped and toasted

4 oz feta cheese, crumbled

raspberry vinaigrette of choice

Instructions:

1. Blanch asparagus in large pan of salted boiling water, about 4 minutes. Transfer asparagus to bowl of ice water. Cool completely. Transfer asparagus to paper towels.

2. Toss asparagus with vinaigrette and arrange on a plate.

3. Sprinkle feta and hazelnuts over asparagus.