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Salads
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Asparagus With Hazelnuts & Tarragon Vinaigret
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Asparagus With Hazelnuts & Tarragon Vinaigret
Category:
Salads
Author:
The Savvybearcat
Date:
1/1/2007
Hits:
176
Rating:
(
3.0
) by
1
users
Ingredients:
1 lb 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
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 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
Rate this recipe:
1
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5
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