Asparagus With Hazelnuts and Tarragon Vinaigrette

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Asparagus With Hazelnuts and Tarragon Vinaigrette

 

1 pound fresh asparagus, trimmed

1/4 cup minced shallots

3 tablespoons tarragon-white wine vinegar

4 teaspoons chopped fresh tarragon or

1 1/4 teaspoons dried tarragon

1 teaspoon Dijon mustard

7 tablespoons hazelnut oil, walnut oil, olive oil

4 cups baby lettuces or inner leaves of curly endive

1/4 cup hazelnuts, toasted, husked, coarsely chopped

 

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.

 

 

 

 

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