← All recipes

Asparagus With Hazelnuts & Tarragon Vinaigret

Asparagus With Hazelnuts & Tarragon Vinaigret is built on Fresh Asparagus Trimmed, Shallots, Tarragon White Wine Vinegar, Fresh Tarragon, and Dried Tarragon. Serves 4. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 lb
• 1/4 cup
• 3 tbsp
• 4 tsp
• 1 1/4 tsp
• 1
• 7 tbsp
• 4 cup
• 1/4 cup

Method (preview)

1. 1

   Pour water into large pot to depth of 1 inch and bring to boil.

2. 2

   Place asparagus on steamer rack set over water in pot.

3. 3

   Cover pot and steam until asparagus is cresp-tender, about 4 minutes.

4. 4

   Transfer asparagus to bowl of ice water and cool.

5. 5

   Drain.

6. 6

   Place asparagus on paper towls. (Can be prepared 6 hours ahead.

7. 7

   Cover and refrigerate.)

8. 8

   Combine shallots, vinegar, tarragon and mustard in bowl. Gradually whisk in oil. Season to taste with salt and pepper.

9. 9

   Place baby lettuces on large platter. Arrange asparagus atop lettuces. Drizzle with vinaigrette.

10. 10

    Sprinkle with hazelnuts.