Asparagus with Hazelnuts & Tarragon Vinaigrette
Yield
4 servingsPrep
15 minCook
5 minReady
20 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
asparagus
fresh, trimmed |
|
| ¼ | cup |
shallots
minced |
*
|
| 3 | tablespoons |
white wine vinegar
tarragon |
|
| 4 | teaspoons |
tarragon leaves
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 |
*
|
| ¼ | cup |
hazelnuts (filberts)
toasted, husked, coarsely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
asparagus
fresh, trimmed |
|
| 59 | ml |
shallots
minced |
*
|
| 45 | ml |
white wine vinegar
tarragon |
|
| 2E+1 | ml |
tarragon leaves
fresh, chopped, or 1 1/4 ts dried |
|
| 5 | ml |
dijon mustard
|
|
| 105 | ml |
hazelnut oil
walnut oil or olive oil |
* |
| 946 | ml |
lettuce
baby or inner leaves of curly endive |
*
|
| 59 | ml |
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.
