Preheat oven to 350 degrees. Toast hazelnuts for 5-8 minutes. Remove, rub off skins, and coarsely chop. Set aside. Combine both oils, vinegar, salt, and pepper. Whisk well. Set aside. Peel the asparagus and boil in salted water, until just tender, 3 minutes. Drain the asparagus. Serve warm with the vinaigrette, sprinkles with the toasted hazelnuts.