Title: Asparagus with hazelnuts & tarragon vinaigrette
 Categories: Salads, Vegetables, Side dish, Appetizers
      Yield: 4 Servings
 
      1 lb Fresh asparagus, trimmed
    1/4 c  Minced shallots
      3 tb Tarragon-white wine vinegar
      4 ts Chopped fresh tarragon OR
  1 1/4 ts Dried tarragon
      1 ts Dijon mustard
      7 tb Hazelnut oil, walnut oil
           -or olive oil
      4 c  Baby lettuces or inner
           -leaves of curly endive
    1/4 c  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.