Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Fresh asparagus, trimmed 7 tb Hazelnut oil, walnut oil
1/4 c Minced shallots -or olive oil
3 tb Tarragon-white wine vinegar 4 c Baby lettuces or inner
4 ts Chopped fresh tarragon OR -leaves of curly endive
1 1/4 ts Dried tarragon 1/4 c Hazelnuts, toasted, husked,
1 ts Dijon mustard -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

Browse by categories