Recipe - Asparagus With Hazelnuts And Tarragon Vinaigrette

1 pound Fresh asparagus, trimmed
One fourth cup Minced shallots
3 tablespoon Tarragonwhite wine vinegar
4 teaspoon Chopped fresh tarragon OR
1 One fourth teaspoon Dried tarragon
1 teaspoon Dijon mustard
7 tablespoon Hazelnut oil, walnut oil
or olive oil
4 cup Baby lettuces or inner
leaves of curly endive
One fourth cup 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 cresptender, 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip