1 pound very fresh asparagus, washed and trimmed
2 large shallots, minced
3 tablespoons tarragon flavored white vinegar
1 tablespoon chopped fresh tarragon
2 teaspoons Dijon mustard
1/4 cup hazelnut or walnut oil
4 cups mixed fresh lettuce
1/2 cup toasted chopped hazelnuts or walnuts
1/2 cup shaved parmesan cheese
Fill a pot that will fit the asparagus with water and bring to a boil. Add 1 teaspoon salt. Have a bowl of ice water ready by the stove. Plunge the asparagus in the boiling water and cook for about 4 minutes or until crisp tender. Remove and place in the ice water to chill. Drain and dry the asparagus.
Meanwhile, whisk the shallots with the vinegar, tarragon, and mustard in a bowl. Drizzle in the oil while whisking. Toss the lettuce with some of the dressing and place on a platter. Top with the asparagus, more dressing, cheese and nuts. Serve.