Asparagus with Hazelnuts and Tarragon Vinaigrette
Author: Nicole
Ingredients
  • 1 pound asparagus
  • 2 small shallots, chopped
  • 3 tablespoons white wine vinegar
  • 4 teaspoons chopped fresh tarragon
  • 1 teaspoon Dijon mustard
  • 5 tablespoons olive oil
  • ¼ cup hazelnuts, toasted, husked, coarsely chopped
Instructions
  1. 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 crisp-tender (do not overcook it), about 4 to 6 minutes (depending on the thickness of the asparagus). Transfer asparagus to bowl of ice water and cool for a minute. Drain and place asparagus on paper towels. (Can be prepared 6 hours ahead. Cover and refrigerate.)
  2. Combine shallots, vinegar, tarragon and mustard in bowl. Gradually whisk in oil. Season to taste with salt and pepper. (Can be prepared 24 hours in advance. Cover and refrigerate.)
  3. Before serving arrange asparagus on platter. Drizzle with vinaigrette. Sprinkle with hazelnuts.
Notes
* In a pinch you can substitute 1-1/4 teaspoons dried tarragon for fresh tarragon.
* Recipe can be doubled or tripled.
Recipe by Riegl Palate at https://www.rieglpalate.com/asparagus-with-hazelnuts-and-tarragon-vinaigrette/