Asparagus with Hazelnuts and Tarragon Vinaigrette

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Serves about 4

1 pound fresh, trimmed asparagus
1/4 cup minced shallots
3 tablespoons tarragon-flavored white wine vinegar
4 teaspoons chopped fresh tarragon
1 teaspoon Dijon mustard
7 tablespoons hazelnut, walnut or olive oil
4 cups baby lettuces or inner leaves of curly endive
1/4 cup hazelnuts, toasted, husked and coarsely chopped

Steam asparagus till crisp-tender, about 3-5 minutes. Transfer asparagus to a boll 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 the vinaigrette, then sprinkle with hazelnuts.

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12" Wire Whisk, Stainless Steel

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