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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Course: entree / Number of Servings: 4 |
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Directions: 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
| Ingredients:
1 Pound(s) Fresh asparagus, trimmed
1/4 Cup(s) Minced shallots
3 Tablespoon(s) Tarragon-white wine vinegar
4 Teaspoon(s) Chopped fresh tarragon OR
1 1/4 Teaspoon(s) Dried tarragon
1 Teaspoon(s) Dijon mustard
7 Tablespoon(s) Hazelnut oil, walnut oil or olive oil
4 Cup(s) Baby lettuces or inner leaves of curly endive
1/4 Cup(s) Hazelnuts, toasted, husked, coarsely chopped |
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