| Asparagus w/Hazelnuts & Tarragon Vinaigrette
1 pound of fresh asparagus, trimmed
1/4 cup of minced shallots
3 tablespoons of tarragon-white wine vinegar
4 teaspoons of chopped fresh tarragon or 1 1/4 teaspoons Dried tarragon
1 teaspoon of Dijon mustard
7 tablespoons of Hazelnut oil, walnut oil
4 cups of Baby lettuces or inner
1/4 cup of Hazelnuts, toasted, husked, |
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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 crisp-tender, about 4 minutes. Transfer asparagus to bowl of ice water and cool. Drain. Place asparagus on paper towels. (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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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