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Asparagus with Hazelnuts & Tarragon Vinaigrette




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This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors

Asparagus with Hazelnuts & Tarragon Vinaigrette

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 ts 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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