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Asparagus with hazelnuts & tarragon vinaigret
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| Artist: |
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| Categories: |
Appetizers, Asparagus, Salads, Side-dishes, Vegetables |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1
| lbs | Fresh asparagus, trimmed | | 1/4
| cup | Minced shallots | | 3
| tbsp | Tarragon-white wine vinegar | | 4
| tsp | Chopped fresh tarragon OR | | 1 1/4
| tsp | Dried tarragon | | 1
| tsp | Dijon mustard | | 7
| tbsp | Hazelnut oil, walnut oil | | | -or olive oil | | 4
| cup | Baby lettuces or inner | | | -leaves of curly endive | | 1/4
| cup | Hazelnuts, toasted, husked | | | -coarsely chopped |
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Procedures:
| 1 | Pour water into large pot to depth of 1 inch and bring to boil. | | 2 | Place asparagus on steamer rack set over water in pot. | | 3 | Cover pot and steam until asparagus is cresp-tender, about 4 minutes. | | 4 | Transfer asparagus to bowl of ice water and cool. | | 5 | Drain. | | 6 | Place asparagus on paper towls. | | 7 | (can be prepared 6 hours ahead. | | 8 | Cover and refrigerate). | | 9 | Combine shallots, vinegar, tarragon and mustard in bowl. | | 10 | Gradually whisk in oil. | | 11 | Season to taste with salt and pepper. | | 12 | Place baby lettuces on large platter. | | 13 | Arrange asparagus atop lettuces. | | 14 | Drizzle with vinaigrette. | | 15 | Sprinkle with hazelnuts |
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