A recipe for Asparagus with Hazelnuts & Tarragon Vinaigrette. Follow the simple recipe instructions for Asparagus with Hazelnuts & Tarragon Vinaigrette shared by other home cooking experts.
Ingredients
1 lb Fresh asparagus, trimmed1/4 c Minced shallots
3 tb Tarragon-white wine vinegar
4 ts Chopped fresh tarragon OR 1 1/4 ts Dried tarragon
1 ts Dijon mustard
7 tb Hazelnut oil, walnut oil or olive oil
4 c Baby lettuces or inner leaves of curly endive
1/4 c 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 crisp-tender, about 4 minutes. Transfer asparagus to bowl of ice water and cool. Drain. Place asparagus on paper towels. (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
