Asparagus with Hazelnuts and Tarragon Vinaigrette

Ingredients

  • 1 pound fresh asparagus, trimmed

    • 1/4 cup minced shallots
    • 3 tablespoons tarragon-white wine vinegar
    • 4 teaspoons chopped fresh tarragon or 1 1/4 teaspoons dried
    • 1 teaspoon Dijon mustard
    • 7 tablespoons hazelnut oil, walnut oil or olive oil

    • 4 cups baby lettuces or inner leaves of curly endive
    • 1/4 cup hazelnuts, toasted, husked, coarsely chopped

    Description

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