Asparagus With Hazelnuts And Tarragon Vinaigrette Recipe
Servings: 4
Ingredients
- 1 lb fresh asparagus, trimmed
- 1/4 c. chopped shallots
- 3 Tbsp. tarragon-white wine vinegar
- 4 tsp minced fresh tarragon or possibly
- 1 1/4 tsp dry tarragon
- 1 tsp dijon mustard
- 7 Tbsp. hazelnut oil, walnut oil extra virgin olive oil
- 4 c. baby lettuces or possibly inner, leaves of curly endi
- 1/4 c. hazelnuts, toasted, husked, coarsely minced
Directions
- 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 till asparagus is crisp-tender, about 4 min. Transfer asparagus to bowl of ice water and cold. Drain. Place asparagus on paper towels. (Can be prepared 6 hrs ahead. Cover and chill.) 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.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 120g | |
| Recipe makes 4 servings | |
| Calories 256 | |
| Calories from Fat 229 | 89% |
| Total Fat 26.05g | 33% |
| Saturated Fat 1.95g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 23mg | 1% |
| Potassium 241mg | 7% |
| Total Carbs 5.33g | 1% |
| Dietary Fiber 1.9g | 6% |
| Sugars 1.39g | 1% |
| Protein 2.57g | 4% |
