Asparagus with Hazelnuts & Tarragon Vinaigrette

Name: Asparagus with Hazelnuts & Tarragon Vinaigrette
Yield: 4
Cuisine: Fusion
Ingredients: asparagus; shallots; white wine vinegar; tarragon leaves; dijon mustard; hazelnut oil; lettuce; hazelnuts (filberts)

Submitted by darlen1010

YIELD

4 servings

PREP

15 min

COOK

5 min

READY

20 min

Ingredients

POUND ASPARAGUS
fresh, trimmed

CUP SHALLOTS
minced *

TABLESPOONS WHITE WINE VINEGAR
tarragon

TEASPOONS TARRAGON LEAVES
fresh, chopped, or 1 1/4 ts dried

TEASPOON DIJON MUSTARD

TABLESPOONS HAZELNUT OIL
walnut oil or olive oil *

CUPS LETTUCE
baby or inner leaves of curly endive *

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.