Category : General

Yield: 4 Servings

Ingredients (Help):
1 lb Fresh asparagus, trimmed
1/4 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

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
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