Asparagus with hazelnuts& tarragon vinaigret

 
               ASPARAGUS WITH HAZELNUTS & TARRAGON VINAIGRET
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Salads                           Vegetables
                 Appetizers
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Fresh asparagus, trimmed
      1/4   c            Minced shallots
    3       tb           Tarragon-white wine vinegar
    4       ts           Chopped fresh tarragon OR
    1 1/4   ts           Dried tarragon
    1       t            Dijon mustard
    7       tb           Hazelnut oil, walnut oil
                         -or olive oil
    4       c            Baby lettuces or inner
                         -leaves of curly endive
      1/4   c            Hazelnuts, toasted, husked,
                         -coarsely chopped
 
   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.
   
   From The Loire Valley Bon Appetit/May 94 Typed by Didi
   Pahl
  
 
 
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