2 large egg yolks
1/4 cup sherry vinegar
1 teaspoon orange juice
1 teaspoon fresh lemon juice
1 tablespoon grated orange zest
1 1/2 teaspoons honey
3/4 teaspoon kosher salt
Pinch of freshly ground black pepper
2 star anise, ground (about 1 teaspoon)
1 cup peanut or vegetable oil
1/2 cup toasted, skinned, and finely chopped hazelnuts
2 pounds asparagus, tough bottoms snapped off
Olive oil for brushing
Kosher salt and freshly ground black pepper
1 orange, sliced or cut into wedges for garnish