** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Pour water into large pot to depth of 1 inch and bring to boil.
2. Place asparagus on steamer rack set over water in pot.
3. Cover pot and steam until asparagus is crisp-tender, about 4 minutes.
4. Transfer asparagus to bowl of ice water and cool.
5. Drain. Place asparagus on paper towels. (Can be prepared 6 hours ahead.
6. Cover and refrigerate). Combine shallots, vinegar, tarragon and mustard in bowl.
7. Gradually whisk in oil. Season to taste with salt and pepper.
8. Place baby lettuces on large platter. Arrange asparagus atop lettuces.
9. Drizzle with vinaigrette. Sprinkle with hazelnuts.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Tree Nuts, Asparagus, Sulfites, Walnuts, Mustard, Vinegar allergies.