Cook Advice / Main Ingredient / Nuts / Walnuts /

Asparagus with hazelnuts and tarragon vinaigret

Asparagus with hazelnuts and tarragon vinaigret
Main Ingredient: Walnuts Asparagus

Course: Appetizers

Yield:

No votes yet

Asparagus with hazelnuts and tarragon vinaigret ingredients

  • 1 lb Fresh asparagus, trimmed
  • 1⁄4 c Minced shallots
  • 3 T tarragon-white wine vinegar
  • 4 t Chopped fresh tarragon OR
  • 1 1⁄4 t Dried tarragon
  • 1 t Dijon mustard
  • 7 T Hazelnut oil, walnut oil
  • -or olive oil
  • 4 c Baby lettuces or inner
  • -leaves of curly endive
  • 1⁄4 c Hazelnuts, toasted, husked
  • -coarsley chopped

Cooking Asparagus with hazelnuts and tarragon vinaigret

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. Cover pot and steam until asparagus is cresp-tender, about 4 minutes.
3. Transfer asparagus to bowl of ice water and cool.
4. Drain.
5. Place asparagus on paper towls.
6. (can be prepared 6 hours ahead.
7. Cover and refrigerate).
8. Combine shallots, vinegar, tarragon and mustard in bowl.
9. Gradually whisk in oil. Seasoni to taste with salt and pepper.
10. Place baby lettuces on large platter.
11. Arrange asparagus atop lettuces.
12. Drizzle with vinaigrette.
13. Sprinkle with hazelnuts.


Similar recipes