Asparagus with Hazelnuts and Tarragon Vinaigrette



4 servings



1 lb. fresh asparagus, trimmed
1/4 cup shallots, minced
3 tbsp. tarragon-white wine vinegar
1-1/3 tbsp. fresh tarragon, chopped or
1-1/4 tsp. dried tarragon
7 tbsp. hazelnut, walnut or
olive oil
4 cups baby lettuces or
inner leaves of curly endive
1/4 cup hazelnuts, toasted, husked and coarsely chopped
1 tsp. dijon mustard


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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