Asparagus with Hazelnuts & Tarragon Vinaigrette
Submitted by darlen1010
Crisp steamed asparagus on baby lettuce with toasted hazelnuts and a tarragon-Dijon vinaigrette made with hazelnut oil. An elegant make-ahead salad or appetizer.
YIELD
4 servingsPREP
15 minCOOK
5 minREADY
20 minThis is the salad you bring out when you want people to lean in and pay attention.
Crisp-tender asparagus, chilled and vibrant green, laid over a bed of baby lettuce and showered with crunchy toasted hazelnuts.
The vinaigrette ties it all together: shallots, tarragon vinegar, Dijon mustard, and hazelnut oil whisked into something nutty, sharp, and deeply aromatic.
Best part? You can steam the asparagus up to six hours ahead and keep it cold until plating time.
Pro Tips
- Plunge the steamed asparagus into ice water immediately to stop cooking and lock in that bright green color
- Hazelnut oil is the star here, but walnut oil or a good olive oil will work in a pinch
- Toast the hazelnuts in a dry skillet until fragrant, then rub them in a towel to remove the papery skins
Ingredients
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 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.
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