Bring a pot of salted water to a boil. Add asparagus and blanch for 2 minutes. Remove, drain, and rinse under cold water for 1 minute. Set aside.

Heat a pan over medium-low heat and add a drizzle of olive oil. Once hot, add cherry tomatoes with a pinch of salt. Cook 7-10 minutes until tomatoes start to soften and blister. Remove from heat and set aside.

Increase heat to medium, add asparagus along with another pinch of salt. Cook 4-5 minutes until asparagus starts to brown. Remove from heat.

Plate the asparagus and cherry tomatoes. Top with a dollop of tarragon butter and a handful of crushed hazelnuts. Serve immediately.