Braised Asparagus With Tarragon
serves 2-4
The tarragon adds a slight anise flavor to the simply cooked asparagus. It's like asparagus with Bernaise but without all the butter. Of course, you could use butter here instead of olive oil, but if you're going to do that, why not just make a Bernaise sauce?
1 bunch thick asparagus, trimmed
3 sprigs fresh tarragon
1 tablespoon olive oil
salt and pepper
1 tablespoon chopped fresh tarragon
prep: 5 minutes
total: 15 minutes
large sauté pan
Add the asparagus, tarragon sprigs, olive oil and a sprinkling of salt and pepper to the sauté pan. Pour enough water over the asparagus to barely cover them. Bring to a boil over high heat, then immediately lower the heat to a simmer. Cook until the asparagus are bright green and tender (but not limp), 4-6 minutes. Sprinkle with the remaining tarragon.
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