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Recipe Name: Asparagus With Hazelnuts And Tarragon Vinaigrette Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Vegetables Comments:
Course: Side Dish  
Preparation Time:
Number of Servings: 4

1 Pound(s) Fresh asparagus, trimmed
1/4 Cup(s) Minced shallots
3 Tablespoon(s) Tarragon-white wine vinegar
4 Teaspoon(s) Chopped fresh tarragon OR
1 1/4 Teaspoon(s) Dried tarragon
1 Teaspoon(s) Dijon mustard
7 Tablespoon(s) Hazelnut oil, walnut oil
or olive oil
4 Cup(s) Baby lettuces or inner
leaves of curly endive
1/4 Cup(s) 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 cresp-tender, about 4 minutes. Transfer asparagus
to bowl of ice water and cool. Drain. Place asparagus on paper
towls. (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. Place baby lettuces on
large platter. Arrange asparagus atop lettuces. Drizzle with
vinaigrette. Sprinkle with hazelnuts. From The Loire Valley Bon
Appetit/May 94 Typed by Didi Pahl File

Nutrition (calculated from recipe ingredients)
Calories: 91
Calories From Fat: 63
Total Fat: 7.2g
Cholesterol: 0mg
Sodium: 340.3mg
Potassium: 293.6mg
Carbohydrates: 5.6g
Fiber: 1.6g
Sugar: <1g
Protein: 2.8g

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