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Lorenza Avila

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Recipe of Asparagus with Tarragon Sauce
Recipe

Asparagus with Tarragon Sauce

25 mins
Half
26
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In this recipe the tips of the asparagus are peeled and served with a creamy sauce with butter, vinegar, white wine, cream, and echallots. Delicious!
Learn more about Lorenza Avila

Ingredients

10 portions
  • 1 kilo asparagus
  • 6 branches fresh tarragon, chopped and stems reserved
  • 3 tablespoons White wine vinegar
  • 1 tablespoon dry white wine
  • 2 shallots, finely chopped
  • 2 tablespoons whipping cream
  • 250 grams butter, in small pieces, cold

Preparation

Cut the stems of the asparagus.
With a potato peeler, peel the bottom of the asparagus to remove the fibrous part.
Put a large pot of water to boil, add enough salt and when it boils, put the asparagus in for 6-8 minutes or until the stems are soft.
Remove from boiling water and soak under cold water to prevent cooking.
In a large skillet, boil the vinegar, wine, tarragon stems and echallots. Let it reduce to 2 tablespoons. Add the cream and let it boil so that it is reduced again to 2 tablespoons. Pull the stems of tarragon.
Over low heat, add the well-chilled butter in pieces and stir to make a smooth, creamy sauce. (Note: the butter should not melt, just thicken the sauce).
Season the sauce with salt, pepper and tarragon leaves.
Serve over hot asparagus.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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