Asparagus with Hazelnuts and
Tarragon Vinaigrette

Download the Victoria Island Aspargus Recipe Book

INGREDIENTS

  • 1-pound fresh, trimmed asparagus
  • ¼ cup minced shallots
  • 3 Tbs. tarragon-flavored white wine vinegar
  • 4 tsp. chopped fresh tarragon (or 1-ΒΌ tsps. Dried)
  • 1 tsp. Dijon mustard
  • 7 Tbs. hazelnut walnut, walnut or olive oil
  • 4 cups baby lettuces or inner leaves of curly endive
  • ¼ cup hazelnuts, toasted, husked and coarsely chopped
  • Steam asparagus till crisp-tender, about 3-5 minutes. Transfer asparagus to a bowl of ice water and cool. Drain. Place asparagus on paper towels.
 

Combine shallots, vinegar tarragon and mustard in a bowl. Gradually whisk in oil. Season to taste with salt and pepper.

Place the lettuces or endive on a large platter. Arrange the asparagus on top. Drizzle with vinaigrette, sprinkle with hazelnuts.

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