Peel the asparagus and trim the French beans and sugar snap peas.
Bring a large pot of lightly salted water to a rapid boil, add the asparagus and boil for about 4 minutes or until just tender. With a slotted spoon, remove the asparagus and plunge into a bowl of iced water to stop the cooking and preserve the colour. Repeat the process for the beans and peas, but the peas will need far less cooking time. When the vegetables are thoroughly chilled pour them into a colander to drain.
While the beans are cooking place the hazelnuts into the oven to colour lightly. Cool and roughly chop.
Using a vegetable peeler or a zester, remove the zest from the orange and cut into thin strips.
Pat the vegetables dry, put into a large mixing bowl and add the zest, garlic, chives, hazelnuts and oils. Mix well.
Serve at room temperature.
Try making this incredibly healthy anti-inflammatory salad as either a light lunch or side dish. The Asparagus is a rich source of folic acid, vitamin K and vitamin A, whilst the orange adds extra vitamin C.