Amount
Ingredient
Preparation



1
pound
asparagus

fresh, trimmed



1/4
cup
shallots

minced



3
tablespoons
white wine vinegar

tarragon



4
teaspoons
tarragon

fresh, chopped, or 1 1/4 ts dried



1
teaspoon
dijon mustard





7
tablespoons
hazelnut oil

walnut oil or olive oil



4
cups
lettuce

baby or inner leaves of curly endive



1/4
cup
hazelnuts (filberts)

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.