Cooking Index - Cooking Recipes & IdeasAsparagus With Hazelnuts and Tarragon Vinaigrette Recipe - Cooking Index

Asparagus With Hazelnuts and Tarragon Vinaigrette

Type: Vegetables
Courses: Salads, Starters and appetizers, Vegetarian
Serves: 4 people

Recipe Ingredients

1 lb 454g / 16ozFresh asparagus - trimmed
1/4 cup 23g / 0.8ozMinced shallots
3 tablespoons 45mlTarragon-white wine vinegar
4 teaspoons 20mlChopped fresh tarragon or
1 1/4 teaspoons 6.3mlDried tarragon
1 teaspoon 5mlDijon mustard
7 tablespoons 105mlHazelnut oil - walnut oil or olive oil
4 cups 160g / 5.6ozBaby lettuces or inner - leaves of curly endive
1/4 cup 36g / 1.3ozHazelnuts - toasted, husked, coarsely chopped

Recipe Instructions

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.

Marien, Stacey


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