Asparagus with Hazelnuts & Tarragon Vinaigrette

20 minutes Prep: 15 minutes Cook: 5 minutes

78 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

1	pound	asparagus	fresh, trimmed
1/4	cup	shallots	minced
3	tablespoons	white wine vinegar	tarragon
4	teaspoons	tarragon	fresh, chopped, or 1 1/4 ts dried
1	teaspoon	dijon mustard
7	tablespoons	hazelnut oil	walnut oil or olive oil
4	cups	lettuce	baby or inner leaves of curly endive
1/4	cup	hazelnuts (filberts)	toasted, husked, coarsely chopped

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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Nutrition Facts

Serving Size 133g

Amount per Serving

Calories 78 53% of calories from fat

	% Daily Value*
Total Fat 5.0g	7%
Saturated Fat 0.0g	2%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 19mg	1%
Total Carbohydrate 6.0g	2%
Dietary Fiber 3.0g	13%
Sugars 2.0g
Protein 4.0g	8%

Vitamin A	18%		Vitamin C	12%
Calcium	5%		Iron	18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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