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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|Serving Size: 1 Serving (201g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 243 (86%)|
|Amt Per Serving||% DV|
|Total Fat 27g||36 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 20.7g|
|Polyunsanturated Fat 3g|
|Cholesterol 0mg||0 %|
|Sodium 21.9mg||1 %|
|Potassium 435.9mg||11 %|
|Total Carbohydrate 8.9g||3 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 4.9g|
|Protein 4.3g||6 %|
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Calories per serving: 281
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