Asparagus and Endive Salad With Comté Cream

Name: Asparagus and Endive Salad With Comté Cream
Ingredients: ½ cup blanched hazelnuts; Kosher salt; 1 bunch white and/or green asparagus (about 1 lb.), trimmed, cut on a diagonal into 2 pieces; 1 garlic clove, finely grated; 4 oz. Comté cheese, coarsely grated, plus more shaved for serving; 1 Tbsp. fresh lemon juice; ¼ cup plus 2 Tbsp. extra-virgin olive oil; 3 Tbsp. red wine vinegar; Freshly ground pepper; 3 medium endives, leaves separated; 2 medium shallots, thinly sliced into rings