Asparagus With Hazelnuts And Tarragon Vinaigrette Recipe

• 1 lb fresh asparagus, trimmed
• 1/4 c. chopped shallots
• 3 Tbsp. tarragon-white wine vinegar
• 4 tsp minced fresh tarragon or possibly
• 1 1/4 tsp dry tarragon
• 1 tsp dijon mustard
• 7 Tbsp. hazelnut oil, walnut oil extra virgin olive oil
• 4 c. baby lettuces or possibly inner, leaves of curly endi
• 1/4 c. hazelnuts, toasted, husked, coarsely minced

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 till asparagus is crisp-tender, about 4 min.
4. Transfer asparagus to bowl of ice water and cold.
5. Drain.
6. Place asparagus on paper towels.
7. (Can be prepared 6 hrs ahead.
8. Cover and chill.)
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.

fresh asparagus, shallots, tarragonwhite wine vinegar, fresh tarragon, tarragon, mustard, hazelnut oil, baby lettuces, hazelnuts

Taken from cookeatshare.com/recipes/asparagus-with-hazelnuts-and-tarragon-vinaigrette-71164 (may not work)