Asparagus with Hazelnuts and Tarragon Vinaigrette |
Author: Nicole
- 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
- 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.)
- 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.)
- Before serving arrange asparagus on platter. Drizzle with vinaigrette. Sprinkle with hazelnuts.
* 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/
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