Asparagus with Tarragon Sauce

Name: Asparagus with Tarragon Sauce
Prep time: 25 min
Yield: 10
Cuisine: Francesa
Ingredients: 1 kilo asparagus; 6 sprigs fresh tarragon, chopped and reserved stems; 3 tablespoons white wine vinegar; 1 tablespoon dry white wine; 2 shallots, finely chopped; 2 tablespoons whipping cream; 250 grams butter, in small pieces, sauté

Lorenza Avila

In this recipe, the tips of the asparagus are peeled and served with a creamy sauce made with butter, vinegar, white wine, cream, and shallots. Delicious!

Reviewed by Editorial Team of Kiwilimón

Published: 11-10-2010

Preparation

25 mins

Medium

Cut the stems of the asparagus. Using a vegetable peeler, peel the bottom part of the asparagus to remove the fibrous part. Place a large pot of water to boil, add plenty of salt, and once boiling, add the asparagus for 6-8 minutes or until the stems are tender. Remove from boiling water and soak under cold water to prevent further cooking. In a large skillet, bring the vinegar, wine, tarragon stems, and shallots to a boil. Let it reduce to 2 tablespoons. Add the cream and let it boil again to reduce to 2 tablespoons. Discard the tarragon stems. Over low heat, add the very cold butter in pieces and stir to create a smooth and creamy sauce. (Note: the butter should not melt, it should only thicken the sauce). Season the sauce with salt, pepper, and tarragon leaves. Serve over the hot asparagus.