Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Vegetables
Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 t 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
