Asparagus With Hazelnuts and Tarragon Vinaigrette

Recipe Ingredients

1 lb	454g / 16oz	Fresh asparagus - trimmed
1/4 cup	23g / 0.8oz	Minced shallots
3 tablespoons	45ml	Tarragon-white wine vinegar
4 teaspoons	20ml	Chopped fresh tarragon or
1 1/4 teaspoons	6.3ml	Dried tarragon
1 teaspoon	5ml	Dijon mustard
7 tablespoons	105ml	Hazelnut oil - walnut oil or olive oil
4 cups	160g / 5.6oz	Baby lettuces or inner - leaves of curly endive
1/4 cup	36g / 1.3oz	Hazelnuts - 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.

Source:
Marien, Stacey

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