Asparagus with hazelnuts and tarragon vinaigrette

4 Servings

Ingredients

Quantity Ingredient
1 pounds Fresh asparagus, trimmed
¼ cup Minced shallots
3 tablespoons Tarragon-white wine vinegar
4 teaspoons Chopped fresh tarragon OR
1¼ teaspoon Dried tarragon
1 teaspoon Dijon mustard
7 tablespoons Hazelnut oil, walnut oil or olive oil
4 cups Baby lettuces or inner leaves of curly endive
¼ cup Hazelnuts, toasted, husked, coarsely chopped

Directions

Pour water into large pot to depth of 1 inch and bring to boil. Place asparagus on steamer rack set over water in pot. Cover pot and steam until asparagus is cresp-tender, about 4 minutes. Transfer asparagus to bowl of ice water and cool. Drain. Place asparagus on paper towls. (Can be prepared 6 hours ahead. Cover and refrigerate.) Combine shallots, vinegar, tarragon and mustard in bowl. Gradually whisk in oil. Season to taste with salt and pepper.

Place baby lettuces on large platter. Arrange asparagus atop lettuces.

Drizzle with vinaigrette. Sprinkle with hazelnuts.

From The Loire Valley Bon Appetit/May 94 Typed by Didi Pahl File

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