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How To make Asparagus with Hazelnuts & Tarragon Vinaigrette
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. From The Loire Valley Bon Appetit/May 94 Typed by Didi Pahl
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Asparagus Soup With Ricotta Crostini | Melissa Clark Recipes | The New York Times
Melissa Clark makes a light asparagus soup topped with tender asparagus tips, accompanied by toasted bread coated with creamy ricotta for dipping.
Produced by: Jenny Woodward
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Asparagus Soup With Ricotta Crostini | Melissa Clark Recipes | The New York Times
Red Butter Lettuce with Hazelnuts, Parmesan and Avocado with Healthy Green Goddess Dressing
RECIPE IS BELOW: Be sure to follow me on Instagram @amandadoesfood and Twitter @fooddoes #amandadoesfood #superyummy #greengoddessdressing
SALAD with HEALTHY GREEN GODDESS DRESSING
FOR the SALAD:
Makes 1 Serving
2 to 3 ounces red butter lettuce (about half of a 5 ounce prewashed container)
2 tablespoons toasted hazelnuts, chopped
1 ounce parmesan cheese, shaved
1/2 avocado, sliced
kosher salt
freshly cracked black pepper
In a large bowl, combine all the ingredients, except the avocado. Dress the salad (recipe is below) and transfer to a serving bowl or plate. Top with sliced avocado. Lightly season the avocado with salt and pepper.
FOR the HEALTHY GREEN GODDESS DRESSING:
Makes about 1.5 cups
1- 6 ounce container of nonfat Greek yogurt
2 teaspoons anchovy paste
1 garlic clove
1/3 cup fresh tarragon leaves, chopped
1/3 cup fresh chives, chopped
1/3 cup fresh parsley, chopped
juice from half a lemon
zest from 1 lemon
1/2 cup extra virgin olive oil (if you prefer to use less oil, replace a portion with buttermilk or water)
kosher salt
freshly cracked black pepper
Combine all ingredients, except the olive oil, salt and pepper, in a high powered blender or food processor. Blend until combined, about 15 seconds. While the blender is on, slowly stream in your olive oil to emulsify. Blend another 15 seconds. Season with salt and pepper. Store in the fridge in an airtight container or mason jar.
Amanda's Top
Hello Sunshine Smocked Top by BB Dakota
revolve.com
Hazelnut crusted salmon with tabbouleh, crispy skin and lemon vinaigrette
Ingredients
- Salmon fillet
- Cucumber
- Tomato
- Spring onions
- Parsley
- Hazelnuts
- Lemon
- Bulgur wheat
- Mustard
- Olive oil
- Honey
- Vinegar
- Sugar
- Salt and pepper
S1. Episode 6. Rooftop Garden Asparagus Salad
Join Matt atop of Chez Pascal & The Wurst Ktichen's very own rooftop garden while he makes prosciutto wrapped asparagus salad with hard boiled eggs, toasted hazelnuts, baby greens from the rooftop, grated cheese, and lemon vinaigrette! You can follow him in the process of peeling the asparagus, making the vinaigrette, and beautifying this lovely spring vegetable meal. To use the asparagus to its full potential, the peels are taken and dehydrated to form into a powder.
Lemon Vinaigrette Recipe: (
To boil the perfect egg: (
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Special thanks to Larry Ferreira at Hunt's Photo and Video for his help in securing our video equipment.
Another special thanks to J.P. Kavanaugh (Facebook: for composing and playing our theme song.
This video series is made possible through an Adaptation Grant from Commerce RI. #ChezPascal #TheWurstKitchen #Asparagus #RooftopGarden #SpringVegetables #RhodeIsland #Providence #RI
Beautiful Deconstructed Waldorf Salad with Ambrosia Apples Recipe
Chef Dana Ewart of Joy Road Catering takes fresh Ambrosia apples right off the tree to show us her amazing and beautiful Deconstructed Waldorf Salad with Ambrosia Apples.
This recipe is a simple and delicious way to show off flavourful local ingredients. Find the recipe by visiting Ambrosia Apples website:
Think you've got a winning recipe featuring Ambrosia apples? Enter it in the Ambrosia Apples Orchard to Table Recipe Contest until Dec. 10, 2013. Check out the details here:
This video was filmed in Naramata, BC on September 30, 2013. Thanks to Dana for her amazing recipe -- find out more about Joy Road Catering's Cuisine du Terroir here:
Funding support provided, in part, by the BC Government's Buy Local Program; delivered by the Investment Agriculture Foundation of BC with funding from the BC Ministry of Agriculture. Funding also provided by New Varieties Development Council.