- Step 1
Preheat oven to 180°C. Spread the hazelnuts on an oven tray. Roast in oven for 8 minutes or until toasted. Place hazelnuts on a clean tea towel and rub to remove the skins. Chop hazelnuts coarsely.
- Step 2
Cook the asparagus, snow peas and peas in a large saucepan of salted boiling water until bright green and tender crisp. Drain well and transfer to a large heatproof bowl.
- Step 3
Add oil, vinegar and half the hazelnuts. Season with salt and pepper. Gently toss to combine. Transfer to a serving plate and sprinkle with remaining hazelnuts. Serve immediately.