Asparagus With Hazelnuts & Tarragon Vinaigrette Recipe

Step 1

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.)

Step 2

Combine shallots, vinegar, tarragon and mustard in bowl. Gradually whisk in oil. Season to taste with salt and pepper.

Step 3

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

Things You'll Need

  • 1lb Fresh asparagus, trimmed
  • 1/4c Minced shallots
  • 3tb Tarragon-white wine vinegar
  • 4ts Chopped fresh tarragon OR
  • 1 1/4ts Dried tarragon
  • 1ts Dijon mustard
  • 7tb Hazelnut oil, walnut oil
  • -or olive oil
  • 4c Baby lettuces or inner
  • -leaves of curly endive
  • 1/4c Hazelnuts, toasted, husked,
  • -coarsely chopped

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